I haven't made much with rhubarb before. I have enjoyed strawberry rhubarb preserves and strawberry rhubarb turnovers.
But I wanted to try out a new recipe, so I searched through my mom's recipe box and found this one.
Rhubarb Custard Pie. Sounds yummy!
1 box pie crust mix
3 tbsp milk
4 tbsp flour
1/2 tsp ground cinnamon
1 tsp vanilla
4 cups rhubarb - cut 1/2 -1 inch length
2 tbsp butter (melted)
additional milk and sugar
-Make up your crust according to box instructions...or you can make your own crust. I made up the whole box, divided in half and used, half the dough for the pie crust and the other half for the lattice top.
-Combine eggs, milk, sugar, flour, cinnamon, and vanilla in a large bowl and beat until well blended.
-Stir in fresh rhubarb
- Place the lattice top crust on the pie
-Combine melted butter, some additional milk and sugar and brush mixture on lattice top crust of the pie
-Bake at 400 degrees for 45 minutes or until golden brown.
I couldn't wait for the pie to cool and so I could taste it. I loved it!!! It's mildly tangy, not too sweet, not too tart. The custard part is soft and the crust it the perfect amount of crust for the pie. It has an old fashioned feel and a great deliciously different recipe to do with the rhubarb in your garden. I know I will be making it again! Enjoy!!