Grandma Busche's Rhubarb Cream Pie

One of my most vivid memories visiting my great grandma's farmhouse was the sweet aromas of fresh produce that consumed the summer porch. My little brother and I would sit on the squishy plastic cushions of the metal glider there, waiting to hear what we would do next on our visit. Mom and Grandma would point out all the structures, which were mostly empty dark wooden buildings: the huge barn that still smelled of hay, a chicken coop, a corn crib, the smokehouse, and of course, the most interesting thing to our kid-imaginations, the outhouse. Grandma Busche would grab a paper grocery sack and lead us through the summer grass of the vast yard between the house and the road, to the enormous rectangle garden that was big enough to supply the family's produce needs  years before I came into existence. I was enamored with the rows of peppers, potatoes, lettuce, tomatoes, cucumbers, zucchini, yellow squash, strawberries, and rhubarb. Along the edge of the garden were a number of pear, apple, and cherry trees. We would pick a little of whatever was in season to take home with us to eat--farm fresh and organic, before organic was even a thing. Because of my family's heritage--but mostly because of the smells of the summer porch--I love, love, love picking fresh produce. Rhubarb is one of the first-fruits of the summer garden, and it's easy for little ones to help pick and clean. Several years ago my mom shared with me Grandma Busche's recipe for rhubarb cream pie. Not everyone loves rhubarb. But try it in a pie or a crisp, and you'll be hooked on this good-for-you early summer vegetable that goes well in sweet baked goods. I baked it for the first time when my oldest daughter was three years old and it's become an early summer tradition ever since. Today, we baked two pies with my mom, my two daughters, and my sister. This pie has all the family farm feels!

I'll let you in on my great grandma's handed-down family recipe. I hope you enjoy it as much as we do:

Grandma Busche's Rhubarb Cream Pie:

• 2 cups diced rhubarb
• 1 cup milk or half and half
• 1 Tbsp butter
• 1 - 1/2 cups sugar
• 3 Tbsp flour
• Prepared pie shell (homemade is the way to go here!)
• nutmeg

1. Stir all together. You can also add blueberries or cut up strawberries if you'd like.
   
   
2. Put in pie shell.
   
   
3. Sprinkle a little nutmeg.
   
   
4. Bake at 375 degrees for 45-55 minutes.