A reluctant spring is best remedied by concentrating on the small changes that appear as the earth warms and greenery sprouts. A simple green leaf can bring so much joy! As I walked around my yard yesterday I found that rhubarb is always one of the first plants to awaken in early spring. Small little sprouts become red stalks and large green leaves as a renewed plant flourishes on these chilly days. March is National Rhubarb Month, and I'm sure the early appearance of this tart treat served as the guide to whomever decides such things. My mother, always the gracious entertainer, served a tasty rhubarb pie for many guests over the years, as rhubarb is one of my dad's favorite foods. This recipe of hers is a small sample of the hospitality served up in our family home.
Custard Rhubarb Pie
1 1/2 cups sugar
1/4 cup flour
1/4 tsp. salt
1/4 tsp. nutmeg
3 eggs, slightly beaten
1 lb. rhubarb, cut into 1-inch slices (4 cups)
Pastry for a 9-inch pie with lattice top
2 Tbsp. butter
Combine the sugar, flour, and nutmeg. Add the eggs and beat until creamy. Stir in the rhubarb. Line a 9-inch pie plate with pastry and add filling. Dot with butter. Top with lattice crust and flute edge. Bake at 400 degrees for 50 - 60 minutes. Cool and enjoy!
PS: Dad always added soft, vanilla ice cream.