Yesterday was Pi day.  I’m not really a math person, but I’ll take any excuse to celebrate pie!

Rhubarb is beginning to appear in stores and since rhubarb season is rather short, you’ll definitely want to jump on a chance to use it before it’s gone!  I highly recommend Rhubarb Custard Pie.  This is a family favorite.  It’s the perfect balance of sweet creamy custard around tart, vibrant rhubarb.  With a dollop of vanilla ice cream this is the perfect taste of spring.

If pie isn’t your thing you can still enjoy your rhubarb, try these Strawberry-Rhubarb Drop Scones (although they’re the softest, most tender scones I’ve ever had), or this delectable Rhubarb Snacking Cake.

Rhubarb Custard Pie

Makes 1 9″ pie

Adapted from Betty Crocker

• 1 pie crust (I like pillsbury in the red box)
• 3 eggs, lightly beaten
• 2 2/3 Tbsp milk
• 1 3/4 cup sugar
• 4 Tbsp flour
• 3/4 tsp freshly grated nutmeg
• 4 cups diced rhubarb
• 2 Tbsp butter, cubed

Preheat oven to 400°F.  Line a 9″ pie pan with pie crust and crimp the edges with your thumb and forefinger.  Set aside.

In a large bowl, whisk together eggs and milk.  Add in the sugar and mix well.  Add flour, nutmeg and rhubarb and mix well.  Pour rhubarb mixture into prepared pie dish and dot the top of the filling with butter.  Bake for 50 – 60 minutes until center is set.