gotta wait til spring.

Aunt Nada's rhubarb custard pie
For a 9 or 10 inch pie pan.
Preheat oven to 450oF. Make sure pie crust is room temp before starting or the
bottom crust can end up soggy. Line the pie tin with one crust and sprinkle with 2
tablespoons bread crumbs.
Cut the other round into strips about an inch wide. This will be woven to form the
top lattice.
I generally add all the ingredients in a ziploc, mix and then add the rhubarb and mix
it in there. Less cleanup.
With a fork, lightly beat 3 whole eggs. Reserve a tablespoon for brushing the top.
1 + 3/4 cups sugar more or less
½ teaspoon salt
1/4 cup flour
2 tablespoons cornstarch, mix well
Add 4 ½ cups of unpeeled rhubarb, cut to ½ inch long
put stuff into crust
dot with 2 tablespoons butter
put in top lattice
Brush lattice with egg wash to make sure it browns
Bake at 450 for 20 minutes, then reduce to 350 for another 30 minutes.

Ingrid

C wrote:

On Sun, 18 Jan 2004 16:08:02 +0000, dr-solo wrote:

my absolutely favorite pie is rhubarb. there is nothing quite like it.
there are lots of people with patches of rhubarb and they got it to give
away. Ingrid


Your turn to bake? I'll be right there.



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