Rhubarb Custard Pie

I am not a pie expert, and have made less pies than I have fingers, but when an old-time Vermonter told me the ‘very best rhubarb pie’ was a Rhubarb Custard Pie, I had to try it out. I must agree… it is a winner!

Rhubarb Custard Pie

Make pastry for two-crust pie of desired size. I used a Classic Lard two-pie crust recipe.

For 9″ pieFor 8″ pie
Beat slightly:
3 eggs2 eggs
Add:
3 Tbls milk2 Tbls milk
Mix and stir in:
2 Cups sugar1 1/2 Cups sugar
1/4 Cup flour3 Tbls flour
3/4 tsp nutmeg1/2 tsp nutmeg
Add:
4 Cups chopped rhubarb3 Cups chopped rhubarb
Pour into pastry lined pie dish.
Top with:
3 tsp butter2 tsp butter

Cover with lattice top. Bake in 400 degree Fahrenheit oven for 50-60 min, or until nicely browned. Serve slightly warm.

A Well Loved Recipe

From: Gold Medal Flour ‘Kitchen Tested’ and Betty Crocker recipe booklet.

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