Dave Smith wrote:

>I one made a rhubarb custard pie and
> served it to some friends who dropped
> by. Every time I see the guy he raves
> about that pie. I lost the recipe for it. It
> was a custardy filling with rhubarb
> added, not the one with eggs and cream
> stirred in with the fruit. It was good. I
> will have to experiment. It's hard to spoil
> rhubarb..... unless you mix it with
> strawberry.... ;-)

My husband's friend (who will celebrate his 93rd birthday on the 30th of
this month) loves rhubarb-strawberry pie with fresh berries, so make him
one every year on his birthday.

How do you make custard pie without the eggs in it? This is the recipe
my mother always made, so it's got to be over 70 years old. This makes a
large 10 inch pie, so need a recipe for plain pastry for that large of a
pie pan.

Mom's Rhubarb Pie

6 tbsp. flour
2 cups sugar
2 eggs, beaten
1/2 tsp. salt
4 cups rhubarb (cut in small pieces)
Butter - to dot on top of the fruit

Mix together flour, salt and sugar. Beat in egg and stir in cut up
rhubarb. Put into 10" pastry-lined pan. Dot with some butter. Cover with
top crust, sealing well and cutting some slits in the top to let steam
escape. Bake at 375º for 1 hour, covering rim with foil, if it starts
to get too brown.

Judy