“Fruit or Veggie?”

A sign of Spring around my Mom’s house is rhubarb making its appearance after a long cold winter. Although rhubarb is a vegetable much like the texture of celery it is often used in fruit dishes. It does take a lot of sugar to make this veggie into a scrumptious dessert. My Aunt Doris is famous for her rhubarb custard pie. She also taught her husband (my Uncle Jimmy) how to make this family Spring tradition.

Author: Doris Sampson

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Aunt Doris Rhubarb Custard Pie

Ingredients

Aunt Doris Rhubarb Custard Pie

• 1 cup sugar
• 3 tsp flour
• 1/2 tsp nutmeg
• 2 tsp butter (softened)
• 2 eggs (beaten)
• 3 cups rhubarb (cut in small pieces)
• Store bought pie crust dough.
• Powdered Sugar (optional)

Instructions

1. Preheat oven to 450 degrees.
2. Prepare 9 inch pie plate with store bought dough.
3. Mix all ingredients with the exception of rhubarb
4. Put rhubarb in a microwave safe bowl for 2 minutes to soften rhubarb.
5. Drain excess water from rhubarb after putting in microwave.
6. Add rhubarb to mixed ingredients.
7. Pour into prepared pie crust and bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes.
8. Dust pie with powdered sugar if desired.
9. Serve pie warm or at room temperature.

Created using The Recipes Generator

A dusting of Powdered Sugar gives this tart pie a little added sweetness.