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Rhubarb Custard Pie Recipe

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A delicious pie using Spring's bounty of rhubarb.

Rhubarb Custard Pie Recipe (+)

Directions

Heat oven to 400°.
In a large bowl, beat eggs slightly.
Add milk and stir in sugar, flour, nutmeg, cinnamon. Mix well.
Stir in rhubarb.
Add 3 drops of red food coloring, if desired, and mix to combine.
Pour into a pastry lined pie plate.
Dot with butter.
Cover with lattic top or regular pie crust. If using a regular pie crust, cut 2 to 3 slits into the top for the steam to escape.
Seal and flute edges.
Bake for 50-60 minutes or until golden brown.
Serve warm or at room temperature.

Container: 9 inch pie plate, large mixing bowl

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Description: 1 slice

Servings: 8

Enter desired servings:

Ingredients

		9 inch double pie crust
-		3 eggs
-		2 tablespoons milk
-		1 1/2 cups sugar
-		1/4 cup flour
-		1/2 teaspoon nutmeg
-		1/2 teaspoon cinnamon
-		6 cups fresh rhubarb - cut into 1/2 inch pieces
-		1 tablespoon butter - cut into small pieces

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