Happy to. This is a complete reprint cookbook of the 1950 Betty Crocker. RHUBARB CUSTARD PIE (9" pie) Fill pastry-lined pie pan with rhubarb custard filling. Use: Beat slightly. . . 3 eggs Mix together & stir in. . . 2 cups sugar 4 TBL flour 3/4 tsp nutmeg Mix in. . . 4 cups cut-up pink rhubarb Dot filling in pan with. . . ` TBL butter Cover with lattice top. Bake until nicely browned. Serve slightly warm. (Preheated 400 oven for 50-60 minutes.) Seems pretty eggy to me unless the rhubarb gives up a lot of juice during baking. Let me check another old cookbook I have & see if there's a cream recipe.

Thank you both. I'm looking forward to it - we usually like strawberry rhubarb pie but this rhubarb looks so good I think it needs to stand alone. Happy 4th

I'd love to send you a piece Annie. Clare, I noticed at the farmers market that almost all the rhubarb pies are mixed with strawberries so that must be the way that most people like them. But I'm a purist. I only use rhubarb. I don't like rhubarb pies mixed with strawberries or other fruits. Ellen, I think that Rhubarb sells for about $2.00 a pound around here. But like Linda mentioned, everyone seems to grow it and give it away. I've been just helping my self all summer to a neighbours. He doesn't it use and told me to take what I wanted. Westelle, I just cut the leaves out freehand and layer them on top of the filling. We had the pie for dessert last night, warmed up and topped with fresh whipped cream. Leftovers for breakfast. Ann

That pie is gorgeous, ann_t! My grandmother's rhubarb pie is a very fond memory. Along with pie, I also like using rhubarb for a rustic crostata. It's also very tasty in a chutney served with grilled pork or chicken. It seems rhubarb is the one vegetable used strictly as a fruit, at least as far as I know. Our neighbor grows it here in Southern CA and is always very generous with sharing his crop.