My mom and grandma have made a rhubarb custard pie which has been popular in the family over the years, but I never really cared for it. This week after my husband and I had each invited people over for pie without the other knowing about it, I thought I better make two pies to be safe, so started looking for a new version of rhubarb pie so we could have some variety. I found this rhubarb custard recipe, which looked super easy (and it was!) so gave it a try. I really liked it too! It turns out that neither of the families we had invited showed up, so we called Curtis and Mary and Mitch and Chass and they were happy to come over and help us eat this pie and a strawberry-rhubarb pie.
Rhubarb Custard Pie
1 unbaked single pie crust
3 cups diced rhubarb
1 1/2 cups sugar
3 tablespoons flour
1/2 teaspoon salt
3/4 teaspoon nutmeg
2 tablespoons milk
1 tablespoon butter, cut into chunks
- Preheat oven to 375 degrees.
- Mix rhubarb, sugar, flour, salt and nutmeg together. Set aside for 10 minutes.
- Whisk the eggs and milk together in a separate bowl. Combine with the fruit mixture. Dump into the pie shell and dot with butter.
- Bake 50 to 55 minutes, until pie is set.
- Serve this pie either slightly warm, at room temperature or chilled. Top with sweetened whipped cream.