Take advantage of spring and summer, when rhubarb is ripe and ready for desserts. Rhubarb is the star of this custard pie, which has a pleasantly short ingredient list, so you'll want it at its in-season best.
2 pie crusts
1 1/2 teaspoon flour
Filling
9 eggs, beaten
4 1/2 cups sugar
3/4 cup half and half
1/3 teaspoon salt
10 1/2 cups chopped rhubarb
Preheat the oven to 375 degrees F.
Place the pie crusts into pie pans. Sprinkle each crust with 3/4 teaspoon of flour. Set aside.
In a mixing bowl, whisk together the eggs, sugar, half and half, and salt with an electric mixer until the ingredients are well mixed. Stir in the rhubarb.
Pour the filling into the crusts. Place the pie pans in the oven and bake at 375 degrees F for 1 1/2 hours or until the custard is set.
Remove from the oven and let cool on wire racks.
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