Remember the rhubarb that we got from the garden last week? Well, I froze some up, then used a few cups worth to make this delicious rhubarb custard pie.
This recipe came from our pastor. He won first place at one of our annual pie contests with this pie. It is also what made my husband go from despising rhubarb to really loving it! And this is how the story goes...
One night in May, we heard a knock on our door. It was Pastor Redlin. He had a plate with a slice of pie on it. I called Q from another room to come see it. He wanted us to try it. So we did. We gobbled up the whole thing in just a couple minutes!
There's lots of sugar in this recipe, but oh, it is soooo good!
Rhubarb Custard Pie
Whisk together the following ingredients:
2 cups sugar
1/4 cup flour
3/4 teaspoon nutmeg
1 teaspoon cinnamon
Add 4 cups of chopped rhubarb to the mixture. Place your favorite pastry crust into the pie pan. Pour rhubarb mixture into the pan. Place a top crust on top and cut slits in it. Bake at 375 degrees for 45-60 minutes.