Our rhubarb plant is huge this year. I had some leftover pastry in the freezer and decided to make a Rhubarb Custard Pie. The pastry was a bit skimpy but I was able to roll out a decent crust, which I then blind baked before adding the filling. It's a pie that tastes best cold, I think. A bit of whipping cream would be a good topping, although it was fine without.
Rhubarb Custard Pie
1 9-inch blind-baked pie crust
4 cups diced fresh rhubarb
1/4 cup sugar
Mix the above and place the rhubarb into the crust.
Whisk together the following ingredients:
1/2 cup sugar
1/4 cup flour
1/2 - 1 teaspoon fresh grated nutmeg
3 eggs
2/3 cup cream (I used table cream - 18%)
2 Tablespoons melted butter
1 teaspoon vanilla
Pour the filling over the rhubarb and place in the oven. You may want to put the pie dish on a rimmed baking sheet in case of spills. Bake at 350 degrees for 1 hour and 15 minutes.
