Tuesday, July 7, 2009


Rhubarb Pie.
I was in an etsy LiveLab yesterday; a cooking class.
Can't tell you what the recipe was because I was too interested in throwing paper airplanes, but I did promise the famous Rhubarb Custard Pie on this blog so have at it!

1 and 1/2 cups sugar
3T flour
1/2 tsp nutmeg
1T melted butter
2 beaten eggs
3 cups cut up rhubarb

Blend first 4 ingredients. Add beaten egg and blend well. Place rhubarb in a 9" pastry lined pan. Pour over the sugar/egg mixture. Bake in hot oven 425 for 10 minutes, then reduce heat and continue baking at 350 for 25 to 30 minutes.

This is my favorite recipe from my Ione...it is tangy-sweet, gooey and custardy without using any dairy. You don't need creme fraiche or sauterne but it sure is fine served with a dollop of real whipped cream and a cup a coffee.

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