Rhubarb Pie Recipe

I wish we could have shared the pie with some of you- we definitely don’t need to eat the entire pie by ourselves!

Here’s the recipe. We got it from Nick’s mom (thanks, Nancy!). My mom used to make a similar pie- I’ll have to compare the recipes and see how similar they are. The pie turned out very good. It should be a little bit gooey in the middle since it is a custard pie. (Not completely runny, though.)

Preheat oven to 400 degrees.

1 single layer unbaked pie crust (9 inch pie pan)

3 cups diced rhubarb (about 1 lb.) 2 eggs, beaten 1 ¼ cup sugar 2 heaping Tablespoons of flour 1 Tablespoon cornstarch 1 Tablespoon cream or half and half Dash salt 1 tsp vanilla

Mix beaten eggs, sugar, flour, cornstarch, cream, salt and vanilla together in a bowl until combined. Add the diced rhubarb. Pour into pie crust and bake at 400 degrees for approximately 1 hour. Check crust after 45 minutes and wrap edges in foil if they’re getting too brown. Cool and serve warm or chilled.

I didn’t include the pie crust recipe, but would be happy to post it if someone would like it!