These are my 2 favourites, the pie is outstanding and the dessert is wonderful. My rhubarb is ready to be picked- maybe a pie for Mother's Day!
Rhubarb Custard Pie
1 ½ cups white sugar
¼ cup all purpose flour
¾ tsp nutmeg
3 eggs, slightly beaten
4 cups fresh rhubarb (not frozen)
2 tbsp butter
Mix the eggs, sugar, nutmeg and flour together. Add rhubarb. Pour into a large pastry lined pie plate. Dot with butter. Roll out a top crust and make a few holes in it (or make a lattice top), put it on the top and crimp the sides. Brush top crust with a little milk and sprinkle with a little sugar. Bake at 400* for 50-60 minutes.
This is the best pie!!
Rhubarb Dessert
1 ½ cups all purpose flour
3 tbsp sugar
¾ cup butter
Mix together and spread in a 9 x 13 pan. Bake at 350* for 15 minutes.
4 egg yolks
1 ¼ cup sugar
¾ cup milk
1tsp vanilla
3 tbsp flour
5 cups rhubarb
Mix the first 5 ingredients together, add rhubarb. Pour over hot bottom. Bake at 350* for 45 minutes.
4 egg whites
6 tbsp sugar
Make a meringue and spread over the hot filling. Bake another 10 minutes until browned.
Oh my, I love this. The meringue separates a bit when it cools but that doesn’t matter. It may not be the prettiest dessert, but it sure is one of the best tasting.