Rhubarb Custard Pie

This Historic Recipe, Rhubarb Custard Pie, comes from the cook book “Book of Recipes" 1880 – 1955 by Marthaville United Church. To commemorate the Seventy-fifth Anniversary of the Marthaville United Church, the ladies of the Marthaville Friendship Sewing Circle published this cook book containing favourite recipes of Marthaville women, men and others interested in the history of this old village.

Alice Gertrude “Gertie” Springstead was born on 14 August 1891 to Anson and Lillian (Fletcher) Springstead. She was the oldest of four children and her siblings were Myrtle (Springstead) Giffels (1899 – 1998), Laura (Springstead) VanBuskirk (1895 - bef. 1991) and Gordon Springstead (1901 – 1962).

Gertie married Wallace Rawson on 5 October 1910 at Petrolia. Wallace was the son of Joseph and Margaret (O’Neil) Rawson. Both Gertie and Wallace were Methodist. They settled on the Enniskillen Townline west of Petrolia where they farmed and attended the Mandaumin United Church. Later Gertie went to St. Paul’s United Church in Petrolia.

The Rawson’s had one child, a son named Lyle George Rawson, who was born at Lot 5 Concession 14 of Enniskillen Township on 22 June 1911. Lyle married Mary Jane Neely in 1947. Mary Jane was born in County Donegal, Ireland as the only daughter of Samuel and Mary J. Neely. Mary Jane had two brothers David and Sam. Lyle and Mary Jane were farmers and Lyle also had a well drilling business. Lyle and Mary Jane did not have children.

Gertie was a community minded person and was an active member of the Eastern Star Lodge and the Adanac Women’s Institute. Wallace was a member of the Burns’ Masonic Lodge, Wyoming and Model Lodge, IOOF Wyoming.

Gertie saw her 100th birthday come and go. She passed away on 27 November 1991 at Lambton Twilight Haven nursing home in Petrolia. Both her husband Wallace (26 July 1962) and her son Lyle (5 July 1988) predeceased her. They were all laid to rest in the Wyoming Cemetery along with Lyle’s Wife Mary Jane who passed away on 31 January 2001 in Petrolia.

Instructions

Sift sugar and flour together. Mix with egg and lemon juice. Add cooked rhubarb and place in uncooked pie shell. Bake in hot oven for 20 minutes, reduce heat for another 20 minutes. When slightly cooled cover with meringue and brown in oven or cover with whipped cream.