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Rhubarb Custard Pie

"A man can always accept a piece of pie.
On the farm, pie is the great common denominator."
- Rachel Peden, Speak to the Earth 

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Dessert
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Hoglund, Robert
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Rhubarb Custard Pie
Ox-Yoke Inn, Amana Iowa
Favorite Restaurant Recipes
Bon Appétit, 1982, The Knapp Press

The Bon Appétit reader who requested this recipe wrote, “I am a
great fan of rhubarb and hold a special memory of a delicious pie
I sampled while driving through the Amana colonies in Iowa. I
understand the pie baker has been turning out an average of 20
rhubarb pies daily for 25 years.”

8 servings

3 1/2 cups coarsely chopped fresh rhubarb
(or frozen unsweetened rhubarb,
thawed and drained)
1 1/2 cups sugar
3 eggs, lightly beaten
1/4 cup half and half
1/8 teaspoon salt
1 tablespoon flour
1 8-inch unbaked pie shell

Preheat oven to 375 degrees F.
Combine first 5 ingredients [rhubarb, sugar, eggs, half and half, and 1/8 teaspoon salt] in large bowl. Sprinkle [1 tablespoon] flour evenly over
bottom of pie shell. Pour rhubarb mixture into shell. Bake in lower third
of oven until set, about 1 hour.