Spring Offering - Rhubarb-Custard Pie
Even when unhappy things happen, it's hard not to celebrate the season. This is especially true when the rhubarb patch is ready for the first picking, which means that I can make the best pie that I make all year: Rhubarb-Custard Pie The recipe is adapted to a couple of sources. The half and half crust comes from Tassajara Cooking and the filling comes from the 1970 edition of the Better Homes and Gardens New Cook Book. I have made some changes to the original recipes to suit current thinking about food, and my personal taste. The egg does something very nice to smooth out the astringent quality that rhubarb can have, and I use less sugar than you will find specified in most rhubarb pie recipes. First, make the filling: 3 eggs 1 cup sugar 1/4 cup flour 1/2 teaspoon ground coriander 1/4 teaspoon grated nutmeg 4 cups rhubarb, cut in 1 inch slices (8 to 10 large stalks) Beat the eggs well. Add the sugar, and whisk until smooth. Add the flour and spices, and whisk until smooth. Cut the...