Alice’s Rhubarb Custard Pie pairs plenty of fresh rhubarb with a simple egg custard flavored with nutmeg. The handwritten recipe includes measurements for both 8- and 9-inch pies, with a little butter dotted over the top before baking—a handy detail that makes this one especially worth saving.
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