September 26, 2016

Rhubarb Custard Pie (“Mom Style”)

4 c. rhubarb, sliced into 1/2-inch slices
1½ c. sugar
3 T. flour
1/2 t. nutmeg
1 T. butter, room temperature
2 eggs, beaten well
9-inch unbaked pie crust

Preheat oven to 450°. Mix butter and 1 cup sugar until creamy. Blend in nutmeg and flour. Blend in eggs and set aside. Place rhubarb into pie crust. Pour mixture evenly over rhubarb. Bake for 10 minutes, then drop oven to 350° for 30 minutes or till lightly brown. Serve cold or room temp with whipped topping or ice cream.

Karen Richards, Wayland