Today we savoured the first of the tender rhubarb from our garden. I'm using this picture from last spring's crop. At that time I posted the picture but didn't include the recipe.
I've altered the original recipe from the MEI Cookbook to suit a gluten intolerant diet. Today I also included the whole eggs in the recipe and omitted the meringue just because I had a late start:
Rhubarb Custard Pie
2 eggs - beaten
2 tblsp milk (I used almond milk)
1 1/2 cups sugar - I could have used a wee bit less
3 heaping tsp. cornstarch
1/4 tsp salt
1/4 tsp nutmeg
3 cups rhubarb - cut in not too small chunks
1 tblsp melted butter
Stir and pour into an unbaked pie shell. Bake at 400o for 40-45 minutes.
Today I baked the filling in a round casserole without a crust - it was a most delicious custard dessert!
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