Aylene Gard from Columbia was looking for the recipe that she misplaced for her husband's favorite rhubarb custard pie. Jerry Fore from Towson sent in a pie recipe he says is guaranteed to please rhubarb lovers. The recipe came from his mother and is a family favorite. He says the filling can be covered with a lattice, extra pieces of pie dough, or just left plain as his mother usually did.
Rhubarb or "pie plant" can be found from late winter through spring with its peak season from April to June. The celery-like stalks, are extremely tart but become soft and delectable when baked and make for an ideal pie filling. With rhubarb season in full swing, now is the ideal time to give this easy and delicious pie a try.
Dianne Bersten from Baltimore is looking for a recipe for making a good pub cheese, one with a bit of a bite to it. She does not care for the store-bought versions and would like to be able to make her own.
Patricia Mallonee from Timonium would love to have the recipe for double fudge chocolate cupcakes and cake that were served at the bakery of Hutzler's department store in Baltimore.
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Rhubarb Custard Pie
Makes 6-8 servings
1 9- or 10-inch deep-dish pie crust, unbaked
3 cups fresh rhubarb, washed, peeled (optional) and cut into 1-inch pieces
3 tablespoons flour
11/2 cups sugar
2 tablespoons butter, melted
1/2 teaspoon cinnamon, optional
1/4 teaspoon nutmeg, optional
Mix all ingredients together and let stand for 1/2 hour at room temperature. Pour into prepared pie shell. Cover with lattice, if desired. Bake at 375 degrees for 50 to 60 minutes or until it appears almost set. Check toward the end of baking time to make sure the edges are not too brown; if so, cover edges with aluminum foil. Pie will continue to set as it cools. Cool pie completely before serving.