Rhubarb is one of my favorites (which you might notice if you search rhubarb on my blog). 
This pie recipe is from my Mom and since rhubarb season is just starting up I figured I better clear out the rest of the frozen rhubarb I have before I even start to think about using this year’s crop. I think I have enough to make one more pie… my husband was very excited about that fact. There’s nothing wrong with 2 pies in a week, right? 
Served warm with a little ice cream!
{Recipe} Rhubarb Custard Pie
4 cups diced rhubarb (can be a mix of rhubarb & strawberry if you’d like)
1/2 cup sugar
2 eggs
1-2 tsp lemon zest
Sea salt, a pinch or two
1/4 cup flour
Double pie crust of choice (I used the same dough as in this recipe)
Beat the eggs in a bowl and mix in the lemon zest, sea salt & sugar. Stir in the rhubarb and flour. Pour mixture into a pie plate lined with crust (you can dot the top with a little butter for some extra richness). Place the second crust on top, fold top crust under and crimp the edges. Cut a few vents in the top crust, sprinkle a little sugar on top and bake at 450* for 10 minutes. Turn down the oven temperature to 350* and continue baking for 30 minutes. Let the pie cool a little before serving.
***Note – depending on how wet your fruit is you may need to add an extra egg or a little extra flour to keep the custard from getting too runny. I usually just eyeball the mixture.
