Rhubarb Custard Pie

After Monday's column, I believe I may have whet the appetite of some folks.  I'm happy to share the recipe!

1  1/2 cup sugar

3 Tbsp flour  (heaping spoons)

1/4 tsp nutmeg

1 Tbsp soft butter

3 eggs (2 Extra Large eggs – depends on how much custard you want!)

3  cups of rhubarb

There is probably a special order these should be mixed, but I learned to just mix them all in a bowl and pour into a pie crust.  Dot with the soft butter and add a top crust.

Bake at 450 for 10 minutes then reduce to 350 and bake 30-40 minutes; until the pie bubbles through the vents.

Because of the eggs, this pie must be refrigerated if you don’t eat it all, but why would there be leftovers?!  That’s CRAZY!!

Comments

[Hypnotherapy London]

Looks good