Waiting for summer with rhubarb custard pie
Just a few weeks more until the longest day of the year and the delicious days of summer. Hammocks and beaches and iced tea! But while we still can, we are reveling in the fruit of spring. One of our favorites is this rhubarb custard pie derived from a James Beard recipe.
- 4c rhubarb
- 1 1/4c sugar
- 3T of flour
- 1/4t salt
- 2 Eggs and 1T melted butter
Stir in some strawberries if you like! Pour into your favorite crust and bake at 425 for 20 minutes. Reduce heat to 350 until filling is thick and bubbly, 20-30 minutes more.
Remember that BOLA granola is always a welcome gift when you travel. Fill our new canvas tote bag with BOLA granola and then take it to the beach. If you can’t deliver it in person we can send it for you. We’ll include your greeting written in the message field when you order.
Michèle & Co.