Rhubarb Pie from a Vermont Garden & Kitchen
Recipe type: Dessert
Author: Carol Egbert
Prep time: 5 mins
Cook time: 70 mins
Total time: 1 hour 15 mins
Serves: 8
A rhubarb pie with a creamy custard filling
  1. Pre-heat oven to 375º F (190º C)
  2. Combine sugar, flour, milk, nutmeg, vanilla and eggs in a mixing bowl.
  3. Add rhubarb.
  4. Spoon the fruit mixture into pie pan lined with an unbaked crust that extended two inches over the sides.
  5. Fold the extra pastry back onto filling to give the pie a rustic look and make a fancy latticework unnecessary.
  6. Bake for 70 minutes in a 190-degree C / 375-degree oven until the crust to brown and the custard to set.
Lovely for breakfast if you're lucky enough to have left overs.
Recipe by Vermont food from a country kitchen - Carol Egbert at http://www.carolegbert.com/rhubarb-pie-from-a-vermont-garden-kitchen