Easy Rhubarb Custard Pie
Ingredients
1 cup sugar
1 1/2 tbsp all purpose flour
1/4 tsp nutmeg
1/8 tsp salt
1 lb rhubarb (4 cups)
1 or 2 pie crusts
6 oz evaporated milk (1/2 can)
3 slightly beaten eggs
1/2 cup sugar
Fresh rhubarb right out of the garden, chopped up and cooked in a pie---Yum!!!
Directions
Preheat oven to 450 degrees.
Combine 1 cup of sugar, flour, nutmeg and salt and toss with the rhubarb until all the pieces are evenly coated.
Let stand for 15 minutes.
Line your pie plate with a bottom crust.
Spoon the rhubarb into the pie plate.
Combine evaporated milk, eggs and 1/2 cup sugar in a bowl.
Pour over the rhubarb.
If you like, top with the second crust.
Bake in the hot oven for 15 minutes.
Reduce heat to 350 degrees and bake for 25-30 minutes.
Let cool before serving.
Additional Notes
This is an old, old recipe from friends of my parents from when we were living in Kitchener, Canada over 40 years ago. While rhubarb can get very tart, this recipe combines a coating of sugar with a sweet custard which really mellows out the tartness of the rhubarb. This pie can be cooked with one crust or two crusts, depending on your taste.
