My Aunt Alice’s old friend Betty Palmer, who was baking pies well into her 80s, gave us this recipe for Rhubarb Custard Pie. It’s not all that attractive, but it’s easy to make and very tasty.
It’s May and spring has finally arrived! One of the first signs that it’s really spring is when fresh rhubarb shows up at the grocery stores and farm stands. Looking like overgrown, red-coated celery, rhubarb makes a wonderful pie.
My mother always thought Betty Palmer’s Rhubarb Custard Pie was ugly, but I find the bits of rhubarb poking up through the custard both attractive and appetizing.
It’s a tasty pie, in which the creamy custard complements the tangy rhubarb. And it’s simple to make. So celebrate spring with Rhubarb Custard Pie!