We picked up some gorgeous rhubarb at the Farmer's Market this afternoon, intending to make Jerrie's rhubarb custard pie. First time I've ever made a fruit and custard pie, and in spite of the fact that I should've given it about three more minutes to bake, it was absurdly excellent.
Creamy, vanilla custard, topped with tart delicious rhubarb — a sprinkling of cinnamon nutmeg sugar on top and a flaky crust to boot. Perfect. Truly. Good thing I bought way too much rhubarb. Darn. I'll have to make more pie now. Might be a good time to invite yourself over for a visit too...
Rhubarb Custard Pie recipe (via Jerrie's fabulous mother-in-law Lee!)
3/4 cup of sugar
3 tablespoons flour (slightly rounded)
1/4 cup butter (melted - like liquid, not just soft)
2 eggs (beaten)
1 teaspoon vanilla
1 cup milk
pinch of salt
unbaked bottom pie shell
Rhubarb (about 2 cups... or more)
*cinnamon/nutmeg/raw sugar to sprinkle on top (optional - we put on the last 25 minutes of baking or so)
Stir flour into sugar
moisten with milk (a tablespoon or so)
add butter, eggs, vanilla, salt & remainder of milk
*stir until thick and custard-y...
Pour mixture into unbaked pie shell. Add rhubarb on top. (The recipe calls for 1 cup, but we tend to add MORE - 2 cups or so or until the filling is up to the bottom lip of the crust).
Bake 20 minutes at 375.
Bake 25 minutes at 300. It is finished when knife is pulled out clean and it should jiggle a little. You may need to bake it for a few more (up to 15) minutes if the custard is too far from set - you be the judge!).
EAT. Eat warm. Eat cold. Eat with ice cream. It is delicious!