Every year around Memorial Day, we make rhubarb pies. I suppose you could say that it is one of our spring/summer traditions!
This year we made the pies before Memorial Day; we made them last week, if you want us to be precise. Of course, they were eaten before today rolled around, but I don’t mind making more. Rhubarb custard pies are my favorite 🙂 They aren’t that hard to make either..the worst part is that the kitchen gets so warm because of the oven! But I have a solution to that-learn how to use Dad’s grill so that I can bake on it.
Rhubarb Custard Pie
For a 9 inch pie: (We have 10 inch pie dishes so we adjusted this recipe to fit the dish, and we did not make a cover for it, just added the stars!)
1 1/2 cups sugar
1/4 cup flour
1/4 teaspoon nutmeg
3 eggs, beaten
4 cups rhubarb, sliced 1/2″ think
2 Tablespoons butter
Prepare pastry. Mix sugar, flour, nutmeg, and salt. Add eggs; beat until smooth. Stir in rhubarb. Pour mixture into pastry-lined pie dish. Dot with butter and cover with top crust. Seal and flute edges. If desired brush with milk and sprinkle with sugar. Cover edges and bake at 400 degrees for 50 minutes. Cool before serving.