The top-secret ingredient in this recipe is ... Rhubarb! This brings out some of the most tart and sweet flavoring in the pie. We grow it in our garden outside and use it all summer long. Tasty!
If you don't what rhubarb is, it is a type of vegetable that you can grow underground. Rhubarb is good in muffins pies and cheesecakes. Rhubarb is elbidle to eat, but what people are not aware of is that not all of the rhubarb plant is edible. The leaf is not safe to eat because it is poisonous. Always discarded the leaf!
Easy Peasy:
1. Put the rhubarb in pie crust
2. Make the custard and put it on top of the rhubarb and mix together
3. Bake and enjoy with a scoop of ice cream - good to go!
Mom's Rhubarb Custard Pie
Ingredients:
- 1 Refridge pie crusts
- 3 1/2 C chopped rhubarb
For the custard:
2 eggs
1 1/2 c sugar
3 T flour ( I would recommended the all-purpose flour)
1/2 tsp. nutmeg
2 T melted butter
Directions:
Put the rhubarb in pie crusts + pour custard mixture over it and bake at 350 F for 45-50 mins
Kate's Tips:
I would use fresh rhubarb in this recipe - it adds such a good flavor!
You can use frozen rhubarb, but if you freeze over a long period of time, it turns into ice. When you defrost, you will notice that the rhubarb will juice. Try and strain as much liquid out of the rhubarb before you put it in the pie to bake or it will make the crust wet.