Creamy, cool slices of this nutmeg-spiced pie make rhubarb shine. My friend Margaret shared this heirloom recipe from her Montana mom. The springy crust includes baking powder in the mix.
Makes one 9-inch pie
Crust Ingredients
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1/3 to ½ cup very cold lard
- 4 to 5 Tbsp water
Filling Ingredients
- 3 eggs
- 3 Tbsp milk
- 2 cups sugar
- ¼ cup flour
- ¾ tsp nutmeg
- 4 cups cut-up rhubarb
- 1 Tbsp butter (optional)
Instructions
- Make crust: Sift dry ingredients. Cut in fat. Add water slowly as needed. Make ball. Roll out dough. Place in pie plate.
- Make filling: Slightly beat three eggs. Add milk. Mix and stir in sugar, flour and nutmeg. Mix in 4 cups cut up rhubarb. Dot with butter, if using. Bake for 50 to 60 minutes.
