John's Recipe

Farmstyle Rhubarb Custard Pie

Category: Recipes

Filling:

1 1/2 pounds rhubarb, 1/4-inch thick slices (about 4 cups)
3/4 cup sugar
2 tablespoons flour
1 tablespoon lemon juice
1/8 teaspoon salt

Topping:

3 large eggs
1 cup heavy cream
2 tablespoons butter, melted
1/4 teaspoon ground nutmeg
2 tablespoons sugar

1 pie crust (9 inch), unbaked


1. Filling:
In a bowl, combine rhubarb, sugar, flour, lemon juice and salt. Toss to mix and turn into pie shell. Bake at 400 degrees for 20 minutes.

2. Topping:
Beat eggs slightly in bowl; stir in cream, butter and nutmeg to blend. Pour over hot rhubarb in pie shell. Bake 10 minutes; sprinkle with sugar. Bake 10 minutes more, or until pie's top is browned. Cool before cutting.