This old-fashioned handwritten rhubarb custard pie recipe is a sweet-tart dessert often served after a meal. Made with fresh rhubarb, eggs, sugar, and warm spices, it has a soft custard filling with a bright, tangy flavor. A nostalgic recipe, the kind often shared among church and community gatherings.
9″ pie (single crust)
Beat 3 eggs
Add 2 and 2/3 tbs milk
Mix and stir in:
2 cups sugar
4 tbs (level) Gold Medal flour
3/4 tsp nutmeg
Mix in 4 cups of fresh rhubarb
8″ pie (single crust)
2 eggs
2 tbs milk
1 1/2 c sugar
3 tbs flour (level)
1/2 tsp nutmeg
3 cups rhubarb
Dot over top with 1 tbs butter