Rhubarb Custard Pie
Ingredients:

  • Pie shell

  • 3 cups diced Washington Rhubarb

  • 1½ cups sugar

  • 3 tablespoons flour

  • Few grains salt

  • ½ teaspoon nutmeg

  • 2 eggs

  • 2 tablespoons milk

  • 1 tablespoon butter

    		•
    Directions:
    Wash and dice unpeeled rhubarb and mix with sugar, flour, salt and spice.  Beat eggs slightly, add milk.  Combine with rhubarb mixture.  Place in pie shell and dot with butter.  Bake at 400° for 50-60 minutes.  Makes one 9" pie.

     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us