Rhubarb Custard Pie recipe (via my fabulous mother-in-law Lee!)
3/4 cup of sugar
3 tablespoons flour (slightly rounded)
1/4 cup butter (melted - like liquid, not just soft)
2 eggs (beaten)
1 teaspoon vanilla
1 cup milk
pinch of salt
unbaked bottom pie shell
*cinnamon/nutmeg/raw sugar to sprinkle on top (optional - we put on the last 25 minutes of baking or so)
Stir flour into sugar
moisten with milk (a tablespoon or so)
add butter, eggs, vanilla, salt & remainder of milk
*stir until thick and custard-y...
Pour mixture into unbaked pie shell. Add rhubarb on top. (The recipe calls for 1 cup, but we tend to add MORE - 2 cups or so or until the filling is up to the bottom lip of the crust).
Bake 20 minutes at 375.
Bake 25 minutes at 300. It is finished when knife is pulled out clean and it should jiggle a little. You may need to bake it for a few more (up to 15) minutes if the custard is too far from set - you be the judge!).
EAT. Eat warm. Eat cold. Eat with ice cream. It is delicious!