My mom, Debby Anglesey, made this every summer, or as soon as the rhubarb was ready to pick. She'd give us each a cutting board and knife and set the huge bowl of picked and washed rhubarb in front of us. She'd say, "Ready, set, go" and the race was on to see who could chop the most. I'm surprised we didn't need more Band-Aids. Some rhubarb would go in the freezer, but some would go into this pie. This pie is my birthday cake. I'm a pie girl.
FOR TWO SCRUMPTIOUS SUMMER PIES:
2 single crust unbaked pie shells
3-6 cups chopped rhubarb
3 1/2 c. sugar
1/2 c. flour plus 2 t.
1 1/2 t. vanilla
2 c. milk
1 c. (1/2 pint) whipping cream
Beat all but rhubarb together well. Divide rhubarb between 2 pie crusts. Pour egg custard over both evenly. Bake at 400 for 15 minutes, then at 325 for 35-40 minutes more.
Pies are done when they jiggle just a bit in the center.
NOTE: I have made this with half fresh raspberries, and also entirely raspberries. YUM.