You're invited for pie and coffee! But call first, because hubby Jerry may have eaten it all!
This recipe came from a long line of awesome cooks in my family. The old fashioned in me prefers making it with eggs from my own pasture raised hens and cream and butter from Violet, my granddaughters milk cow.
RHUBARB CUSTARD PIE
1 cup granulated sugar
1/4 cup all purpose flour
1/4 tsp ground nutmeg
3- 4 cups fresh rhubarb, diced
1/2 tsp orange zest
1 tsp vanilla extract
1/4 cup heavy cream
2 large eggs
1-2 tablespoons salted butter
9 inch unbaked pastry pie crust
Preheat the oven to 375 degrees F
In large bowl, combine sugar, flour, and nutmeg. Stir to mix evenly
Rinse the rhubarb and pat dry. It doesn't need to be peeled. Dice into
small 1/2 in pieces. Measure 3 -4 cups diced rhubarb and add to the sugar and flour mixture. Set aside.
Whisk together orange zest, vanilla extract, heavy cream, and eggs. Whisk to thoroughly beat the eggs into the mixture. Pour the cream mixture into the rhubarb mixture and stir to combine. Pour the filling into the unbaked pie shell. Dot small pieces of the butter over the top of the filled pie. Bake for 45 - 50 minutes, covering the crust loosely with aluminum foil after the first 20 minutes once the crust has browned.
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