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"Pie plant" is the old name for rhubarb. Rhubarb is actually a vegetable. Only the stalks can be used. The leaves contain a large amount of oxatic acid, making them poisonous.

Fresh rhubarb is at its peak in May and June. A old-fashioned homemade Rhubarb Custard Pie is fabulous!

Check out more great Pie Recipes.

Pastry for 9-inch one crust pie
1 tablespoon all-purpose flour
3 1/2 cups coarsely chopped fresh rhubarb
1 1/2 cups sugar
3 eggs, lightly beaten
1/4 cup half and half cream
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt

Preheat oven to 375 degrees F. Prepare pie pastry; sprinkle flour over bottom.

In a large bowl, combine rhubarb, sugar, eggs, half and half cream, nutmeg, and salt; pour into pastry-lined plate.

Bake in lower 1/3 of oven 1 hour or until a knife inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack before cutting and serving.

Makes 8 servings.