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Rhubarb pie was the first pie of the season ~ rhubarb stalks get 'pulled' (never cut) and get used for this pie and then 'Rhubarb Sauce' to go into the freezer in square plastic containers to enjoy all year long. Our rhubarb grew around the telephone pole out by the barn ~ never needed anything....it just showed up every spring without fail.
One time, long ago, HE asked me WHY I always put a lattice crust on the pie. I simply answered, "That's what Grandma did." No better reason.....
Rhubarb Custard Pie
Pastry crust for 10” Pie – Top & Bottom crust
4 c. Rhubarb, cut into ½” Pieces
1 ½ c. Sugar
1/8 t. Salt
1/8 t. Ground Nutmeg
1 ½ Tbs. Flour
1 Sm. Can Evaporated Milk (2/3 c.)
3 Eggs
Mix rhubarb pieces with the sugar, salt, nutmeg & flour. Beat the eggs and evaporated milk together and pour over, incorporate all.
Pour into 10” pastry crust, top with lattice. Sprinkle top liberally with sugar.
Bake at 450* for 15 minutes, reduce oven temperature to 350* and continue baking for 1 hour or until set.
Allow to cool completely before cutting.
One time, long ago, HE asked me WHY I always put a lattice crust on the pie. I simply answered, "That's what Grandma did." No better reason.....
Rhubarb Custard Pie
Pastry crust for 10” Pie – Top & Bottom crust
4 c. Rhubarb, cut into ½” Pieces
1 ½ c. Sugar
1/8 t. Salt
1/8 t. Ground Nutmeg
1 ½ Tbs. Flour
1 Sm. Can Evaporated Milk (2/3 c.)
3 Eggs
Mix rhubarb pieces with the sugar, salt, nutmeg & flour. Beat the eggs and evaporated milk together and pour over, incorporate all.
Pour into 10” pastry crust, top with lattice. Sprinkle top liberally with sugar.
Bake at 450* for 15 minutes, reduce oven temperature to 350* and continue baking for 1 hour or until set.
Allow to cool completely before cutting.