Browned Sugar Rhubarb Custard Pie

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 2 stalks rhubarb, cut into 1-inch pieces
• 1/2 cup Crisco
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 6 tablespoons brown sugar
• Zest and juice of 1/2 lemon
• 3 tablespoons water
• Cold water, as needed

Method

1. 1 Place granulated sugar in a small saucepan over heat. Cook until browned, then coat the inside of a plain pudding mold with the caramel. Set aside.
2. 2 Sift flour, salt, and baking powder together. Rub in Crisco until fine. Mix with cold water to form a smooth paste.
3. 3 Turn dough onto a floured board. Cut off one-third for the lid. Roll the larger portion to fit the mold, pressing evenly against sides.
4. 4 Fill center with rhubarb, lemon zest, lemon juice, brown sugar, and 3 tablespoons water. Roll out reserved dough for the lid.
5. 5 Wet edges of the base, place lid on top, and cover with greased paper. Bake in a moderate oven (350°F) for one hour. Serve with hot milk.