Geo, Mom and I were invited to a picnic today. It was quite a lengthy drive to our friends' lakeside camp, and there were reports of possible severe t-storms. We opted out and decided to picnic at home.
I bought some slender stalks of rhubarb for rhubarb custard pie – my current favorite. As I began to prepare it, I realized I had no prepared pie crusts. Not about to roll my own, I relied on my old stand-by Bisquick. Yummy enough to share the recipe, so here goes:
Grease 9” pie pan and preheat oven to 375.
Add 2 cups of rhubarb to the pan.
Beat until smooth: ¾ cup milk, 2 eggs, 1 cup sugar, ½ cup Bisquick, 2 tb soft butter, scant tsp cinnamon and a dash of nutmeg. Pour over rhubarb.
For the topping, in a separate bowl cut 2 tb firm butter into ½ cup Bisquick and ¼ cup brown sugar until crumbly. Stir a handful of chopped pecans into the mix.
Sprinkle mixture onto the pie.
Bake for about 45 minutes, or until an inserted knife comes up clean.
Serve with whipped cream.
My rainy day rhubarb pie!
