creds to Garrison Keillor for the post title,
creds to Ione and the St. Mark's Sampler for the recipe:
FYI: The pie baked above is a similar recipe version that does not call for milk and substitutes a 1/2 teaspoon of nutmeg instead of the cinnamon.
Since this pie is going to travel 350 miles in a car tomorrow, I thought it best.
1 and 1/2 cups sugar
1/2 tsp nutmeg
2 beaten eggs
3 cups cut rhubarb
Blend the sugar, flour, nutmeg. Toss in cut rhubarb to coat. Add the beaten eggs and blend well.
Pour into a 9" pastry lined pan. Dot the top with small pieces of the butter. Or top with your favorite crumb topping. (I skip this as the custard gets nice and golden)
Bake for 10 minutes in a hot (425 degree) oven
Continue baking at 350 degrees for 30 minutes until crust is golden and rhubarb is tender.