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Sunday, May 17, 2015

Rhubarb Custard Pie

Last year I added rhubarb to my garden. My aunt was thinning out her plants and gave me starts for my garden. My mom has always had rhubarb growing in her garden and she often gave me some to enjoy. Our customers at the farmers market also ask for rhubarb often. So I was excited to add 10 starts to my garden for ourselves to enjoy and also offer to our customers/CSA members.

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! 

Old fashioned rhubarb custard pie recipe using basic ingredients from your kitchen.

1 box pie crust mix
3 eggs
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!!

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