My friend Jenn got me thinking about pie. Pie is my favorite food in the world. I felt compelled to bake one of my own.

I had rhubarb from my mom’s garden in the fridge, so that decided it.

Rhubarb Custard Pie
3 eggs
3 Tbsp milk
2 cups sugar
¼ cup flour
¾ tsp nutmeg
4 cups pink rhubarb, cut into small chunks

Heat oven to 400°F. Beat eggs slightly; add milk. Combine sugar, flour, and nutmeg and stir into egg mixture. Mix in rhubarb. Pour into pastry-lined pan (9 inch). Cover with lattice top if desired. Bake 50–60 minutes, until nicely browned.

Yum—enjoy!

Full disclosure: I didn’t make my pastry from scratch (Michelle’s horrified.) I’m quite happy with the Pillsbury^® unroll-and-fill pie crusts you can find in your grocer’s refrigerated case. After all, to me it’s really just a vessel to hold the tasty filling!