This is a pie that I came to rather late in life. To me rhubarb pie has always meant a somewhat sweet but very tart pie that could not be eaten, unless very very hungry, without a scoop of vanilla ice cream crowning this Spring time treat.
If you hate, or at least think you hate, rhubarb or have friends or family with the same sentiments, my sister swears that you will love her pie. She generally is a down-to-earth person who doesn't exaggerate about these things. (Unlike me.) Give this twist on an old favorite a try and don't worry, there's still plenty of Spring left for you to make the more traditional version with that oh-so-essential scoop of vanilla ice cream.
Custard Rhubarb Pie (Chris Hoos' version)
1 cup sugar
1/4 cup flour
3/8 teaspoon freshly grated nutmeg
3 large eggs
5 cups rhubarb cut into 1-inch pieces
Enough pastry to form bottom and top of a nine-inch pie pan.
Roll out half of dough and place into pie pan.
Mix dry ingredients in a large bowl.
In a separate bowl, beat eggs.
Pour beaten eggs into dry ingredients and beat until smooth.
Stir in rhubarb and pour into 9-inch.
Dot with butter and make a lattice top.
Bake for 50 minutes. Let rest until cool before cutting.