Rhubarb Custard Pie

 

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.