Rhubarb Custard Pie (“Mom Style”) - Michigan Country Lines Magazine
Mom-style rhubarb custard pie topped with sliced rhubarb, creamy butter-sugar mixture, and baked to perfection. Serve cold for a refreshing dessert.
Ingredients
- 4 c. rhubarb, sliced into 1/2-inch slices
- 1½ c. sugar
- 3 T. flour
- 1/2 t. nutmeg
- 1 T. butter, room temperature
- 2 eggs, beaten well
- 9-inch unbaked pie crust
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