Prep 10 mins
Cook 1 hr
This is an old family recipe that has been handed down, most recently from my mother Dianne to me. It is hard to find pies like this anymore. I think Martha Stewart would approve.
- 3 eggs, beaten slightly
- 2 2⁄3 tablespoons milk
- 2 cups sugar
- 1 dash nutmeg
- 4 tablespoons flour
- 4 cups rhubarb, cut into 1 inch pieces (fresh or frozen)
- pie crust
- Mix milk and eggs together.
- Mix flour, sugar, and nutmeg and add to milk and eggs.
- Beat all together.
- Add rhubarb blending well.
- Fill pastry lined pan.
- Dot with butter.
- Lattice top crust optional.
- Bake 400 till brown; Approximately 1 hour.
I love rhubarb and always have it in the freezer. The flavor of the pie was wonderful but the sauce didn't thicken up to a "custard" like I was expecting. I might have done something wrong.
This is my hubby's favorite pie. I use a little less sugar, about 1 1/2 c is all, and if using frozen rhubarb, I add 1 T flour, since it seems to stay thin. I've also tried it with cornstarch. That's a trial and error thing, depends largely on just everything (humidity, temperature, altitude) but I usually use 2-3 T blended with the milk.
Wonderful. Just like Grandma used to make.