Rhubarb Custard Pie

   
           This week I was in a Pioneer kind of mood.  First of all I watched several episodes of Pioneer Woman on Saturday.  That also puts me in "be adventurous in the kitchen" kind of mood.  I've had some rhubarb sitting in my fridge waiting to be made into some yummy treat.  So the wheels were already turning.  Also, my two oldest kids were preparing to leave on Monday morning bright and early for a Pioneer Trek "Mormon Trail" reenactment that would last for 5 days.  We've been doing a lot to prepare for this trek.  We've been walking and hiking a lot to help them be physically prepared.  We have been studying and watching movies about the early Mormon Pioneers.  We have talked a lot about Spiritual Preparation, and leaving behind the things of the world in order to strengthen their belief and testimonies of the Gospel of Jesus Christ, much like the early Pioneers.  They are modern pioneers.  My favorite part has been studying and learning more about our own Mormon Pioneer ancestors.

           So back to rhubarb!  With all this Pioneer activity going on I was really in the mood for some Rhubarb Custard Pie!  I am not sure how long this recipe has been in the family.  I know that my mom made it all the time, and her mom made it all the time.  I plan to ask my grandma all about this in a couple of weeks when I get to the family reunion.

          By the way, this recipe has won me a few prizes.  It is so darn good.  Even rhubarb haters love it.

Basic Double Pie Crust Recipe
4 cups chopped rhubarb
1 1/2 cups sugar
1/4 cup flour
1/4 tsp. nutmeg
dash of salt
3 eggs

Preheat oven to 400 degrees.
In a mixing bowl gently mix with a large wooden spoon all ingredients, including rhubarb.  Pour into the bottom crust.
Roll out top crust and make a mark or cut in the center to help steam escape.  I make a basic cross, or sometimes cut a small heart into it for fun.
Put top crust on, and pinch to seal shut.

I do an egg white wash on top.  It makes it so pretty.  I also love to sprinkle a little cinnamon and sugar over the top.  It not only makes the crust extra good, but it is a great companion to the little bit of nutmeg that is in the filling.

Bake for 50 minutes.

Let cool for at least 1-2 hours before you cut into it.  This is one of those pies that is yummy when still warm, or even better the next day.  I also highly suggest eating this with vanilla ice cream.  Enjoy!