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.
well if the rhubarb is sprouting then surely spring is on it's way!ReplyDelete
That's right --- it can't be far behind!ReplyDelete
My rhubarb is still buried. Is this pie a custard rhubarb pie?ReplyDelete
Yes it is, Vee. I'm sorry I forgot to add that, but I changed the title on the recipe now. Thanks for the question.ReplyDelete
I hope your rhubarb becomes unburied soon!
Ahh...Now I know what to do with the rhubarb I have in the freezer! Unfortunately can't grow rhubarb...ReplyDelete
Hello La Tea Dah....My mother always made rhubarb pie and it tasted soooooo good. Your post brought back nice memories. Sincerely, Susan from writingstraightfromtheheart.blogspot.comReplyDelete
I hope mine makes the winter to as last year I planted some and it seem to do well. Thanks for the recipe!ReplyDelete
I planted six rhubarb plants last year so I'm hoping to have a good amount to use this year (even harvesting just half).ReplyDelete
We love rhubarb pies and crisps and cobblers. My MIL often made a rhubarb sauce to serve at Easter with the ham.
Cool! You're way ahead of us. I just spied the first crocus here today. I was in the NW last week and was amazed by all that was blooming!ReplyDelete
You make rhubarb also sound appealing. I think I need it doctored with some strawberries though.ReplyDelete