Description
A classic sweet‑tart pie combining tender rhubarb with a smooth egg custard, baked in a flaky 9‑inch crust.
Ingredients
- 1 (9‑inch) pie shell
- 2 cups chopped rhubarb
- 1 cup sugar
- 2 Tbsp all‑purpose flour
- ½ tsp ground nutmeg
- 2 large eggs, beaten
- 4 tsp milk
Instructions
- Preheat oven to 350 °F (175 °C).
- Spread chopped rhubarb evenly in the unbaked pie shell.
- In a bowl, combine sugar, flour, nutmeg; mix well.
- Add beaten eggs and milk; whisk until smooth.
- Pour custard mixture over the rhubarb layer.
- Cover crust edges with foil; bake 50 minutes.
- Remove foil and bake an additional 10 minutes, until custard is set.
- Cool slightly before serving.
Notes
- Use foil to prevent over‑browning of crust edges.
- Custard should be mostly set with a slight jiggle in the center.
- Refrigerate leftovers; best eaten within 3 days.
- Optional: substitute ¼ tsp cinnamon or add orange zest for extra flavor.