From the time he was a little boy, my oldest son, Mike, requested this pie rather than a cake with candles, for his birthday.
I have never cared for plain rhubarb pie–too bitter–nor have I had a penchant for rhubarb/strawberry pie, for it neither tastes like rhubarb or strawberries, but rather something indescribable!
Rhubarb custard pie, however, raises the bar, and the luscious addition of the custard only enhances the rhubarb.
Ingredients for a nine-inch pie:
Beat slightly 3 eggs
Add 3 T milk
Mix together and stir in:
2 cups sugar
1/4 Cup Gold Medal flour
1 tsp. freshly grated nutmeg
Mix in:
4 or 5 cups cut up pink rhubarb
Pour into a pastry-lined glass pie dish
Criss-cross the top crust and dot with butter
Line metal foil around the crimped edges for the first 20 minutes of baking
Bake about 50 minutes at 400 degrees.
(My favorite recipe for pastry dough is added in this category.)
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