After posting my favorite recipe for rhubarb custard pie a few weeks ago, I told Mom about sharing her cousin’s recipe with the cyberworld. I expected her to smile, pleased by the notoriety. Instead, she sniffed and said, “That’s not the best recipe. My favorite is Mom’s recipe. It’s really good.”
Advice like that I take seriously since her mom, my Grandmother Josie, was a bang-up pie baker. With the exception of her mincemeat and sour cream raisin creations, not personal favorites of mine, she never made a pie I didn’t like. So I pulled out the recipe box and searched for hers. And whaddya know? I found it.
Of course, a taste test of the recipe was required, especially since Anne wanted to learn how to make rhubarb custard for her hubby-to-be. So, we whipped one up on Sunday, and you can see the results above. In this case, a picture is not worth a thousand words. Neither are a thousand words. All you can do is try out the recipe and see which one you think is better – Rhubarb Custard Pie or Grandma Dorothy’s Favorite Rhubarb Custard Pie.
Grandma Dorothy’s Favorite Rhubarb Pie
1 cup sugar 3 eggs
3 tablespoons milk 1/4 cup flour
3/4 teaspoon nutmeg 4 cups rhubarb
Put rhubarb in an unbaked nine inch pie shell. Mix the flour, sugar and nutmeg together in a small bowl. In another small bowl, beat the eggs and add milk. Pour liquid mixture into dry ingredients and stir well. Pour mixture over rhubarb. Bake at 400 degrees for 15 minutes. Turn down to 350 degrees and bake for 45-50 minutes more until custard is firm.
