Rhubarb Custard Pie

I really and truly adore Rhubarb. As girls, my Sister and I used to eat it by the stalk- raw- Mmmmm... pucker-up tart, crunchy, it signified the beginning of Summer freedom.

I think my most favorite way to eat it is in a pie. I know that for most, Rhubarb in a pie usually means Strawberries too, but for some reason, I just can't handle the taste of a cooked Strawberry- they are one fruit that I firmly believe should never be tampered with- but that is another story for another day.

If you are fortunate enough to live where Rhubarb grows in abundance, or if you are desperate enough to pay too much money for this delicious plant, then you need to try my...

Rhubarb Custard Pie

Double batch of your favorite pie crust recipe
4 1/2 cups Rhubarb, cut into 1/2 inch pieces
1 1/2 cups Sugar
1/4 cup Flour
dash of Salt
2 eggs
1/2 tsp. Vanilla
a splash of Milk

Combine Rhubarb with Sugar, Flour, and Salt. Let stand for about 15 minutes, tossing ingredients a few times, until the dry ingredients are no longer dry, but rather soft and starting to liquify.

Pour Rhubarb mixture into prepared pie shell.

Combine eggs and Vanilla. Add just enough Milk to thin the mixture out a little- you really won't need more than a Tablespoon or two. Pour custard mixture over Rhubarb mixture.

Cover with remaining pie crust- I love to make the top into a Lattice, because I think it is so pretty- but a regular crust on top will work too.

Bake in a 425 degree oven for 15 minutes, then reduce heat to 350 and bake for another 30 minutes.

To me, this pie tastes best when completely chilled, and with a scoop of vanilla ice cream.

Mmmmmmm... yummy!

Hodge Podge

In which I unload a bunch of random photos that have been waiting in my "for blog" folder, too good to throw away, not good enough, apparently, for a full blog post. Poor photos.

Da-dum, da-dum, da-dum... welcome to Amity Island!

This one is called, "Dandelion Bokeh":

To be followed by "Red Poppy Bokeh":

I think I'll leave my bokeh experimenting for lighted scenes.

Know anyone hooked on sudoku? My dad and son both are.

Personally, I'm hooked on Rhubarb Custard Pie.

And goofy-cousin photo ops.

And kitties napping on coffee bags.

And chartreuse trees trimmed with day-glo red hearts.

And my family...

We are all together only about every three years. The last time we united was in 2009. This photo was taken on Sunday. My parents and two brothers with their wives and most of the grandkids are seated on the ground. Back row is my two sisters and I with husbands, babies (Clara's first visit to Twistville!), and our Uncle.

Finishing April

The rhubarb is growing like crazy, which means jam and streusel muffins and soon, custard pie. My mouth is watering now, just typing the words.

I've been stitching like crazy on two small patriotic designs and two samplers, with another installment in my coverlet series on its way home to me from a model stitcher. I hope your needles are greased and ready, because my designing mojo is not slowing down one tiny bit.

We had an amazing thunderstorm blow through the other day, a perfectly sunny day quickly turning dark and stormy. I adore thunderstorms. They make me feel adventurous and a bit wild. The kids were playing outside, unaware of the coming storm, and came running into the house when the rain started, one excited about the thunder in the distance, the other wide eyed and scared. They sat together on the porch swing watching the rain roll in, counting seconds in between thunder and lightning, the younger one holding onto the older one for dear life. It was the sweetest thing ever. Until the most gigantic clap of thunder ever happened, and she just couldn't stand it any longer. We all jumped a foot off of the ground, she squealed and ran into the house while the boy and I laughed until we cried.

There were some seeds left over from the Russian Kale that I fell in love with and grew in the garden last Summer, so the Farmboy planted a patch in the green house for me this Spring. It has now officially taken over, and I am eating it for breakfast, lunch and dinner. Yum.