MENU
 
 
 
 

  • Rhubarb Custard Pie

    0 votes
    Rhubarb Custard Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 1/2 c. 1/2 inch rhubarb pcs, fresh or possibly frzn
    • 2 x egg yolks
    • 1 c. white sugar
    • 2 x 3 Tbsp. all purpose flour
    • 1 Tbsp. butter or possibly margarine
    •     pie dough for 9 inch pie plate, top and bottom

    Directions

    1. Method:1. Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or possibly margarine. If using fresh rhubarb, use 3 Tbsp. flour; if using frzn rhubarb, only use 2 Tbsp.. Stir in rhubarb pcs.
    2. 2. Dump rhubarb mix into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
    3. 3. Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 min, then at 375 degrees F (190 degrees C) for 30 min. Cold somewhat before cutting.
    4. Makes 1 - 9 inch pie
    5. My ex-mother-in-law used to make this for me. It's not a lowfat milk custard type, and it's not like a regular rhubarb pie. It's just fantastic!

    Similar Recipes

    Leave a review or comment