Rhubarb

Our great thanks to Carla Peck for these delicious Rhubarb recipes!

Custard Rhubarb Pie

Make two pie crusts.  Preheat oven to 400 degrees.  Pie plate should be 10 inch and 1-1/2 inch deep. (Or it will spill over the edge during baking.)

Combine:

1-1/2 cup granulated sugar

1/4 cup flour

1/4 teaspoon ground nutmeg

Beat into:

3 slightly beaten eggs

Stir in:

4 cups rhubarb, cut in small pieces

Pour into pie shell and top with 2 tablespoons butter.  Top with lattice top.  Bake until crust is golden and the edges of the custard are dry, about 40 minutes. Cool.  May be eaten warm or cool.

Rhubarb Crunch

3 cups diced rhubarb

1 cup sugar

3 tablespoons flour

Topping:

1 cup brown sugar

1 cup regular rolled oats

1-1/2 cups flour

1/2 cup butter

1/2 cup shortening 

Combine rhubarb, sugar and flour; place in greased 13-in x 9-in. x 2-in. pan.  Combine brown sugar, oats and flour; cut in butter and shortening until crumbly.  Sprinkle over rhubarb mixture.  Bake at 375 for 40 minutes.  Serve warm with ice cream or whipped cream.  Yield: 10-12 servings.