Monday, May 18, 2015

Rhubarb Custard Pie -and Rhubarb Recipe Round-Up

This Rhubarb Custard Pie is an honest and true 'old time' recipe that was totally new and very different for us, we thought it was great! The custard is creamy and smooth, there's the warmth of nutmeg, the great pucker power of rhubarb and (for the baker) the ease of no top crust. I'm sure it would be beautiful with red rhubarb but mine is green and I'm determined to use what Mother Nature gifted me:@)
The recipe is fantastic as is but I also think a handful of raisins would be a nice addition, 
and for some reason a little vanilla sounds good too...
Really good stuff folks!

Rhubarb Custard Pie-from Taste of Home
4 C rhubarb, cut approx 1/2" thick
1 - 1 1/2 C sugar-I used 1 C
2 eggs
2 Tblsp cornstarch
3/4 tsp nutmeg-sounds like a lot for our taste, I just grated some in
9" pie crust
  1. Spoon rhubarb into pie crust.
  2. Mix sugar, eggs, cornstarch and nutmeg well. Drizzle custard all over the rhubarb.
  3. Bake at 375 degrees for approx 45 minutes or until crust is golden brown and filling is bubbling.
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