Grandma Jean used to make this pie, but after she died we couldn’t find her recipe. Mom and I tried several different versions and found that this was it. Although John and Dad both prefer a double crust rhubarb pie, Mom and I agree that there is a place for this custard pie in the mix.
Helen
- 3 cups diced rhubarb
- 1 1/2 cups sugar
- 3 tablespoons flour
- 1/2 teaspoon nutmeg
- 3 eggs
- 1/4 cup heavy cream
- Single pie crust, unbaked
Preheat oven to 400°F. Combine rhubarb, flour, sugar and nutmeg in a medium bowl. Whisk together eggs and heavy cream, pour over rhubarb and stir to combine well.
Pour into unbaked pie crust. Bake for 45-55 minutes, until the custard is set. Serve at room temperature or chilled.
Spencer Family Cookbook 