Rhubarb Custard Pie
Preheat oven to 400 degrees
Make pie crust for a 9 inch two crust pie
3 TBS milk
Mix and stir in:
2 Cups Sugar
1/4 Cup Flour (gf flour in my case)
1/4 tsp Nutmeg
1/4 tsp Cinnamon.
1 tsp Vanilla
4 Cups washed and chopped Rhubarb – smallish, 3/8-inch sized chunks
Pour into a pie shell, dot with 1 TBS of butter
Cover with the top pie crust and use a fork to vent the pie
Bake 50 – 60 minutes
Let cool and serve!
IMPORTANT!!! Since this pie is made with eggs, it is EXTREMELY IMPORTANT to refrigerate after the pie cools!!!
I had talked about how pie just grows wild in my yard, but I forgot to post the recipe. I grew up hating rhubarb pie, too sour and stringy. Rhubarb custard pie became my hands-down favorite after my older sister introduced me to this recipe.
A recipe that’s new to my house, but ridiculously simple and yummy, is for peanut butter cookies. I like peanut butter cookies better than I do snickerdoodles. 🙂 It goes like this;
1 cup peanut butter
1 cup sugar
2 tsp vanilla
Mix, drop into little blobs on a cookie sheet, bake at 350 for ten minutes, a little longer if they are bigger blobs. Let cool…eat!
…What? I told you this wasn’t going to be all minis and gaming, I have to eat something while I’m moving little troops around. 🙂 Count yourself lucky, the alternative post would have been to write about how crappy a bunch of stuff has been lately but I decided I needed to write something more positive. Next time will be a game related post, promise.