Rhubarb Cream Pie

My sister-in-law, Judy, and I have been out in her lovely rhubarb patch which is like a forest of leaves as big as umbrellas, beside her house.  With sharp knives we selected both red and green stalks and soon filled a cardboard box with plenty for a few pies.  I made cream pies as the eggs cut the tartness to a moorish mellow that is truly irresistible. Using butter as the fat in the pie crust adds to a most welcoming flavour. This rhubarb in Alaska grows quickly into a mini-forest but most grocery stores have supplies for you to purchase throughout the U.S. and Europe at this time of year.  Use the pie crust recipe given for banana cream pie in one of my earlier posts.

Ingredients:

3 eggs
1 cup granulated white sugar
1/2 cup brown sugar
Dash of salt
1/4 teaspoon nutmeg
1/4 teaspoon dried ginger
1/4 teaspoon ground cinnamon
5 cups, 1/2-inch pieces of rhubarb
1/2 lemon, squeezed
2 tablespoons butter, diced
piecrust for a two crust pie (double that given for banana cream pie in earlier post, using butter for fat)

Preheat oven to 375F

1.  Whip eggs and add to other ingredients in a bowl (except that for piecrust and diced butter).
2.  Pour mixture into piecrust in pan.  Top with butter and and second rolled piecrust.
3.  Flute piecrust edges together and make a pattern of slashes in top crust.
4.  Bake for about one hour or until top crust is golden brown.
Serve warm or cold with vanilla ice cream.
© Judy Labi 2013