Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Ingredients: ¾ c. sugar; 1 tblsp. lemon juice; 2 tblsp. flour; 3 eggs; ⅛ tsp. salt; 1 c. heavy cream; 2 tblsp. melted butter or regular margarine; 2 tblsp. melted butter or regular margarine; ¼ tsp. ground nutmeg; 2 tblsp. sugar

Preparation info

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Tangy rhubarb in rich creamy custard is an early spring farm-style treat

Ingredients

Unbaked 9" pie shell

Spring
Pie
Vegetarian

Method

Filling: In bowl, combine rhubarb, cut in ¼" slices, sugar, flour, lemon juice and salt. Toss to mix and turn into pie shell. Bake in hot oven (400°) 20 minutes.

Topping: Beat eggs slightly in bowl; stir in cream, butter and nutmeg to blend. Pour over hot rhubarb in pie shell.

Bake 10 minutes; sprinkle with sugar. Bake 10 minutes more, or until pie’s top is