I don't know about you but I love these "Honest In Christa's House" monthly nuggets. If this is your first one, find out the meaning behind the name here ... and don't forget to take a gander at the last five month's worth of goodness.
November '15 : My Christmas Playlist and a podcast you gotta check out.
December '15 : A Dutch recipe I make every year!
January'16 : Some of my favorite books I think you'll love.
February'16 : A free audio chapter & something I call BLUE DISH PUDDING
March'16 : Free Easter Reflection
and now for the new stuff...
Free ARtwork screen savers
Rhubarb Custard Pie
Lord have mercy! This could be one of my faves of all time - I just love the sour tang of the rhubarb with the silky comfort of the custard...and don't get me started on the colour! I'm a terrible gardener but I'd be willing to put a rhubarb patch in my back yard just so I could make this pie more often! Enjoy!
For custard, mix together:
- 3/4 cup sugar
- 3 eggs + 1 egg yolk
- 1/2 cup whipping cream
- 1/3 tsp vanilla
In another bowl - mix together
- 3 cups chopped rhubarb (cut into small-ish pieces)
- 1/2 cup of sugar
- 1 tbsp of flour
- 1/2 tsp of cinnamon
- 1 tbsp of melted butter
- *throw in some strawberries if you want and you can also add more sugar if you're a real sweet-tooth.
Now, put the rhubarb mixture in your uncooked pie shell (I used store bought pastry 'cause I could never make it as good as my mom's!)
Pour the custard mixture over the top of the fruit. Throw 'er in the oven for around 20 minutes at 400 degrees until the batter is firm around the 'barb.
Then - invite me over for a slice, will ya?!