Rhubarb Custard Pie
- 3 Cups Thinly Sliced Rhubarb, Fresh
- 1/2 Cup Softened Salted Butter
- 4 Large Eggs
- 1 Cup Whole Milk
- 3/4 Cup Raw Sugar
- 1/2 Cup Flour
- 1 Tbsp Vanilla
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Cinnamon
Use about 1 tbsp of the butter to completely coat the inside of a 8 or 9 inch deep pie pan. Add the rhubarb
In a blender or food processor, add the rest of the ingredients and puree for 1 minute. Pour over the rhubarb and poke down any of the rhubarb so they are covered.
Bake for about 40 minutes at 350 degrees or until set.
Allow to cool completely before cutting into 6 or 8 pieces. Top with fresh whipped cream and enjoy!