An Easy Sweet Rhubarb Custard Pie Recipe - Pie for breakfast, it's a New England thing.

Eating pie for breakfast used to be an old New England tradition and I’m okay with keeping that tradition alive!

If you thought rhubarb was too tart to eat, then I dare you to make this New England pie recipe!

An easy New England Dessert, our Sweet Rhubarb Custard Pie recipe that has been made in our family for two generations. 

When I recently asked my mother where her Rhubarb Custard Pie recipe came from, she could not remember the source of the recipe or who gave it to her. She did however, tell me that when she used to make it, in her late teens / early twenties, she gave a slice of the sweet pie to a neighbor and they loved it. From that day forward, the neighbor asked for it each and every year she made it.

While reading one of my New England books, I found an article that pie used to be the norm for breakfast. I read that and said to myself “ well of course it is! It always has been a treat to have pie with coffee or tea in the morning.”.

Sweet Rhubarb Custard Pie -  A Smith family tradition that’s so delicious!

9- inch pie plate

Pastry for one-crust pie

Preheated oven 375 degrees.

Baking time 50-60 minutes

Ingredients

3 cups rhubarb, cut in 1-inch pieces

3 tablespoons all-purpose flour

2 eggs, beaten

1/4 teaspoon salt

2 tablespoons whole milk

1/4 teaspoon nutmeg

1-1/2 cups sugar 

1 tablespoon butter or margarine 

Line pie plate with pastry. 

Place rhubarb in bowl.  Combine beaten eggs with milk, sugar, flour, salt, nutmeg, and mix with rhubarb.

Pour into the unbaked pastry-lined pie plate.  

Dot butter or margarine over top.

May be covered with lattice top, or leave uncovered, or top with crumb topping.  (I always leave it uncovered)

Bake .... serves 6 (or 4 if it was in our house!)