Light Custard Rhubarb Pie

This recipe is an excellent alternative to the standard rhubarb pie. Traditionally a rhubarb pie is thickened with flour, corn starch, or tapioca (we usually use tapioca). This recipe differs in that the thickening comes from a couple eggs that are beaten and then poured over the rhubarb. The recipe called for large eggs, but my chickens were not cooperative, and all I had was one small and one medium egg. That was enough, though.

I found seeing the bit of egg in the final product a tad unappealing (did I do something wrong?), but the egg didn't detract from the rhubarb flavor, and there was no running juice. The pie also was not overly sweet - so just the way I like it.

I prepared this for father's day, and everyone enjoyed it. I used the cream cheese flaky crust, also in this book.

I should also say that I love the way Rose described rhubarb as having a wild flavor - she is spot on.