Rhubarb Custard Pie
"Why this recipe works:We used a double crust for our Rhubarb Custard Pie dough, but we found that a lattice top crust worked just as well. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it...."
INGREDIENTS
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Serves 8
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Ingredients 2 (9-inch) pie dough rounds
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1 cup sugar
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2 large eggs
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1 pound rhubarb, trimmed, halved lengthwise, and chopped
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