Enjoy and old fashioned rhubarb pie with custardy filling, courtesy of Carol Egbert.
By Carol Egbert
- 1½ c sugar
- 4 T flour
- 3 T milk
- 1 t nutmeg
- 3 eggs
- 4 cups sliced rhubarb
- Mix together, in this order to avoid lumps, sugar, flour, milk, nutmeg, eggs, and rhubarb.
- Pour into unbaked crust, fold pastry onto filling, sidestepping the need to master fancy lattice work.
- Bake for approximately 70 minutes or until the crust is brown and the custard has set.
Carol Egbert is a writer, painter, graphic designer and cook. Her studio is on a country lane in rural Vermont. During mud season she escapes, for a couple of months, to a flat in Sicily overlooking the Ionia Sea. Her newspaper columns, magazine articles and blog are illustrated with her watercolor paintings – Honest Cooking means beautiful food.