Rhubarb again — in the form of rhubarb custard pie*

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 eggs
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.

You might also enjoy:

1. Rhubarb cake* Our friends Al and Christl gave us not only rhubarb, but a couple of rhubarb recipes. One was for a version of this cake. It’s moist, delicious, not too terrible...
2. Rhubarb cake The first of the season!  Our rhubarb is still a little small, but Christl’s rhubarb, predictably, is ahead of the curve. Fitting to use a variation of Christl’s rhubarb cake...
3. Rhubarb cake “I like it when the food of the day is cake,” said Kevin as I put the pan into the oven.  Both the rhubarb and the rhubarb cake recipe came...
4. Grilled swordfish with rhubarb chutney* I used some of Christl’s spectacular rhubarb to make a spicy chutney.  When it was cooking, I wasn’t crazy about it, but it turned out to be an excellent counterpoint...
5. The last of the rhubarb cake I really love the rhubarb cake, and now that we have a living, thriving rhubarb plant in our garden, courtesy of Al and Christl, there will be more of it...