Wednesday, May 9, 2012

Rhubarb Custard Pie

I love this pie. It always makes me happy to eat it. I'm not exactly precise about how much rhubarb goes into the pie because when you are at the store buying rhubarb you don't know exactly how much to buy and I'm not about to throw away any rhubarb.

2 discs of pie dough

approximately 4 cups of cut-up rhubarb

3 eggs
3 tablespoons milk or cream
1 1/2 cups sugar
4 tablespoons flour
3/4 teaspoon nutmeg

1 tablespoons butter for dotting over the filling.
I tend to forget this from time to time.

Preheat the over to 375 degrees.
Get the rhubarb cut up and in a bowl.
In a smaller bowl combing the eggs, milk, sugar, flour, and nutmeg.
Pour the egg mixture over the rhubarb and gently stir to coat the rhubarb.
Roll out the first pie dough disc and place into a 9 inch pie plate.
Pour in the rhubarb mixture.
Dot with the butter if desired.
Roll out the second pie dough disc into more of a square than a circle and cut into strips about 1/2 inch wide.
Layer the strips over the pie in a woven fashion. I always start at the middle and work in alternate directions to the edge.
Bake until nicely browned and definitely rather bubbly. If it isn't bubbling it isn't done. This will be around 50-60 minutes. It takes just a little longer to cook than you might think.

Variation: Strawberry Rhubarb Custard Pie

Use equal parts of rhubarb and strawberries, and follow the recipe as above, but maybe using a little less sugar, as the strawberries are not sour.