Rhubarb and custard are a classic pairing and this recipe is a wonderful way to enjoy them together.
Ingredients:
1 bottom pie crust
4 cups diced rhubarb
1 ½ cups sugar
3 egg yolks
egg white for sealing bottom crust
½ cup flour
3 Tbsp of milk or cream
½ tsp or more of nutmeg
Heavy cream (for whipping)
Preheat oven to 400 degrees.
Combine sugar, egg yolks, flour, milk and nutmeg and beat until smooth. Save the egg white.
Pour the egg white into your prepared pie crust and swirl it around so that it lightly coats the crust. Remove the excess and remember, you can always use leftover egg whites for other recipes.
Fill the crust with chopped rhubarb.
Next spread the egg and sugar mixture evenly over the top of the rhubarb with a knife.
Bake for 20 minutes in the preheated 400 degree oven, then reduce heat to 350 degrees and bake for an additional 20 minutes.
Let cool and then serve with freshly whipped cream.
