Rhubarb Custard Pie

I love rhubarb.  Especially when paired with sugar:)

This recipe is from an old Ohio State Grange cookbook and is as close as we've come so far to the one Bryan's grandma Mary used to make.

1 c sugar
1 T butter, softened
2 T flour
2 eggs, separated
1 c milk
1 c cooked rhubarb (I cut fresh rhubarb in chunks and boil in a pan of water until very soft)
(I added a sprinkle of cinnamon, nutmeg and just a hint of cloves to mine and really liked the flavor)

Cream sugar and butter. Add flour and egg yolks, mix thoroughly. Add milk, rhubarb and lastly fold in beaten egg whites. Line glass pie dish with pastry, pour in above mixture.

Bake at 425 F for 20 minutes. Turn oven down to 350 F for 10-15 minutes or until knife inserted halfway between center and crust comes out clean.




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