Rhubarb Custard Pie
This recipe comes for our good friend Sue Tucker.
Servings: 8
Ingredients
- 1 pie crust store bought is easiest
- 1 1/4 cup sugar
- 5 TBL butter
- 2 medium egg beaten
- 4 TBL flour
- 1/4 tsp nutmeg
- 4 cup rhubarb diced
Instructions
- Preheat oven to 350 degrees. Put the pie crust into the pie pan. Sprinkle a bit of sugar on it to keep the crust from getting soggy.
- Cream together the sugar and butter. When smooth beat in eggs, flour, and nutmeg. Stir diced rhubarb and mix until evenly coated. You can add more rhubarb depending on the size of your pie pan.
- Pour mixture into pie pan, top with a few pie crust shapes, and sprinkle on a bit more nutmeg. Bake at 350 degrees for about 45 minutes or until the top looks baked and lightly toasted. Refrigerate after cooling.