Rhubarb Custard Pie ...

The recipe that I share today is from my husband's grandmother. She was rated as one of the best cooks in the county who loved to spoil my husband with meals she served.

RHUBARB CUSTARD PIE

Ingredients:

2 cups rhubarb cut in 1/2" lengths

1 cup sugar

1 tablespoon flour

2 beaten eggs

1 teaspoon vanilla

1 14 oz. can evaporated milk.

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Directions:

Combine beaten eggs with evaporated milk and vanilla. Toss rhubarb with flour and sugar to coat. Place rhubarb in unbaked pie crust and add milk-egg mixture. Bake in a 350 oven for 1 hour.

Pie Crust:

I offered my favorite crust with the lemon meringue pie recipe posted May 23 on the blog.