Doris Ramseyer's Rhubarb Custard Pie

This recipe is from a lady who attends our church. She brought this pie to a summer picnic a number of years ago and gave me a narrative description of the recipe. We know it is spring when we have this pie.



Unbaked 9" pie crust
Sprinkle crust with a teaspoon or two of sugar

Prepare 4 cups of fresh, diced rhubarb and mix with 2 tbsp of flour
Mix three eggs with 1-1/4 to 1-1/2 cups of white sugar until thick and creamy. Add rhubarb to the egg mixture and pour into the pie crust.

Bake at 425F for 12 minutes and reduce to 350F for another 40 minutes or so, when pie is set and fruit is soft. Serve at room temperature or chilled.

(Doris used 2 eggs and 1 egg yolk, reserving the egg white for a meringue topping. I do not make the meringue and put three whole eggs in the pie. She also dotted the top of the pie with butter, but I usually forget this, and don't notice the difference)