Rhubarb Pie . . . from your own oven

Keen on rhubarb? Here’s a look at Mama’s rhubarb pie . . .  just in from our 80-year-old baking mama. She’s sending out the challenge to give this one a try. No time to make crust? Take the shortcut if you don’t want to factor in crust preparation.

Strawberry Rhubarb Custard Pie
Rhubarb Pie
Rhubarb Pie

 

 

 

 

 

 

 

 

1 unbaked pie crust (top/bottom)
2 c. rhubarb, cut into 1″ pieces
1 1/2 c fresh strawberries, cut in half (quarters)
1 c white sugar
2 tbsp. butter, melted
4 tbsp. flour

1/2 tsp. nutmeg (or more to taste)
2 eggs, lightly beaten
 

Place strawberries and rhubarb on bottom crust.  Mix all other ingredients well; pour over top and spread around fruit.  Top with solid crust or make a lattice weave for top crust; flute edges.  Preheat oven to 400 degrees.  Turn down to 350 degrees and bake pie for 45 – 60 minutes or until crust looks perfect or until rhubarb is soft.

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