Rhubarb Custard Pie and Lobsters

So last weekend we were hanging out with a relative that we don't see very often and he mentioned a pie that he remembered me baking at least seven years ago (!) and how he had loved it. Since we have been blessed with a ton of rhubarb this spring, I offered to make him one. He told me that he travels to Maine regularly on business and would bring me back lobster in exchange. Two days later, the lobsters were on my kitchen counter! Here is the pie (my mother-in-law was famous for it while she was alive) and the famous and very old recipe. Enjoy! (Those lobsters were soooo good too!)

Ernestine's Famous Rhubarb Custard Pie


Pie dough for a two crust pie
1 c. sugar
1/2 t. nutmeg, freshly grated
4 c. rhubarb, peeled and cut into 1 cm. pieces
1 1/2 T. flour
1/8 t. salt

3 slightly beaten eggs

1/3 c. evaporated milk
1/2 c. sugar

Combine 1 cup sugar, flour, nutmeg, and salt; toss with rhubarb pieces until well-coated. Let stand 15 minutes.

In another bowl, combine eggs, evaporated milk, and 1/2 cup sugar; pour over the rhubarb and mix thoroughly. Spoon into an unbaked pastry-lined pie plate. Top with crust and sprinkle with nutmeg-sugar.

Bake in a very hot oven (400 degrees F) for 15 minutes. Reduce heat to 350 degrees and bake 30 to 45 minutes longer (until filling bubbles a bit).