Both the rhubarb and the recipe came, as they did yesterday, from the same source — our friends Al and Christl. I’ve never eaten at their house, but I’m beginning to suspect that Christl is an awfully good cook. Rhubarb isn’t the easiest thing to cook with, and both of the recipes she gave us (yesterday’s rhubarb cake was the other) used its tartness to advantage, balancing it with sweetness without overwhelming it.Kevin liked this even better than he liked yesterday’s cake. I thought it was a toss-up.
Rhubarb Custard Pie
For the custard:
3 T. milk
1 c. sugar
¼ c. flour
½ t. nutmeg
4 cups diced rhubarb (dice it small, about ¼ inch)
For the crumb crust:
½ cup sugar
½ cup flour (I used white whole wheat)
½ t. salt
2 t. cinnamon
¼ cup cold butter
1 apple, peeled and grated
1. Preheat the oven to 400 degrees. Beat the eggs, add the remaining custard ingredients, and stir just to combine.
2. Combine the crust ingredients in a bowl, and work the butter through with your hands until there are no big pieces of it left and everything seems evenly distributed.
3. Pour the custard into a buttered 8×8 inch pan, and crumble the crust mixture evenly over the top. Bake 50 minutes. Let cool before serving.