26 June 2008

Rhubarb Custard Pie

This may be my last post for awhile, so I thought I would leave you with something sweet, even though rhubarb season may have passed us by . . . this is my grandmother's recipe, used with rhubarb straight from her garden.

I'll be posting from New Mexico in a few weeks. Goodbye for now, dear readers!

4 and 1/2 cups rhubarb, cut into 1/2" pieces
1 unbaked pie shell (your recipe)
1 and 1/2 cups white sugar
4 tbsp flour
1/2 tsp nutmeg
1 tbsp butter, softened
2-3 eggs, beaten

Spread rhubarb into pie shell. Mix flour, sugar, and nutmeg. Add butter and eggs. Pour mixture over rhubarb. Place into 450 degree oven and bake for ten minutes, then at 350 degrees for 30 minutes until the center is bubbling.

8 comments:

melroska said...

yum I love rhubarb pie! good luck on the move!

High Desert Diva said...

Sounds delish!

Best of luck with your move!

Banana-head Pancake said...

All the best wishes on your move!!

Sew Bettie said...

Thank you for the recipe. This sounds delicious. My mom used to make rhubarb crunch with rhubarb from her garden.

picciolo said...

good luck with your move!
: )

Miss Crowland said...

That sounds DIVINE. Do you think it would be nice with strawberries added?

Angela said...

I think swapping out some rhubarb for strawberries would be amazing!

The Lil Bee said...

My aunt makes a delicious strawberry rhubarb pie...this looks like a yummy version! Can't wait to read more when you get settled:)

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