Thursday, May 07, 2009

Rhubarb Custard Pie

1 pie crust in pie pan and ready to go

1 1/2 c. sugar
1/4 c. flour
3/4 tsp. nutmeg
3 eggs
4 c. fresh rhubarb cut in small pies.

Place rhubarb in pie crust. Then beat up the sugar, flour, nutmeg & eggs. Pour over chopped rhubarb in pie pan.

Crumb Topping

1/2 c. flour
1/4 c. sugar
1/3 cold butter

Cut butter into the sugar & flour till it is a nice crumbly mixture. Then pour on top of pie. Bake pie at 400 degrees for 25 mins then turn it down to 350 degrees for 15 mins or cook till the top is nice and golden brown. Let cool, refrigerate & enjoy:)

1 comment:

Rita T. said...

My husband is hooked on rhubarb custard pie, but I think the cake sounds so much better. I'll try the recipe soon for the cake!