Godiva Gals #34686
Rhubarb
Custard Pie – HRH Queen Donna – WA
“This recipe is a family favorite that was given to me by my mother-in-law
many years ago. I buy rhubarb in season,
clean, chop, and freeze in quart zip-loc bags so that I have it during the rest
of the year for special occasions.”
1 9-inch pastry lined pie
crust
3 eggs, slightly beaten
Add 2 tablespoons milk
Mix together and stir
in:
1 1/2 cups sugar
3 tablespoons flour
1/2 teaspoon nutmeg
Mix in 3 cups cut up
rhubarb.
Dot filling in pie plate
with 1 tablespoon butter.
Cover with a lattice top.
Bake at 375-degrees for
50-60 minutes.