Mom's Rhubarb Custard Pie

Bette Boyd has shared her Mom's unique recipe for Rhubarb Custard Pie with us.

All ready to pop in the oven!

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Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 8

Bette Boyd shared her mother's recipe for rhubarb custard pie with us. I love that the pie crust is made right in the pie shell. What a time saver! This recipe brings back wonderful memories for me of the anticipation of early rhubarb harvests.

Filling

Cut up 4 cups of rhubarb, cover with boiling water and let stand 10 minutes.

Drain rhubarb and add:

2 eggs
1 cup white sugar
2 tblsp flour
1 tblsp butter
2 tblsp milk

Stir together well.

Crust

While rhubarb is standing, mix:

1 1/2 cup flour
1 1/2 tsp white sugar
1 tsp salt
1/2 cup oil
2 tblsp milk

Stir together in pie plate. Press into pie plate to form shell. Use regular or premade pie crust shell if you prefer.

Add filling.

Bake at 400° for 30 minutes, then reduce heat to 350° and bake 1 hour or until toothpick inserted in custard filling comes out clean.