food Rhubarb Custard Pie I recipe
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Rhubarb Custard Pie I recipe
    1 servings

Ingredients:

  • 2 1/2 cups rhubarb, cut into 1/2 inch pieces
  • 2 egg yolks
  • 1 cup white sugar
  • 2 1/2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 2 (9 inch) unbaked pie crusts

    Instructions:

  • Beat egg yolks to a thick froth.
  • Gradually beat in the sugar, flour, and melted butter or margarine.
  • If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons.
  • Stir in rhubarb pieces.
  • Dump rhubarb mixture into an unbaked, chilled pie shell.
  • Cover filling with top crust.
  • Flute and vent the pie.
  • Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes.
  • Cool somewhat before cutting.



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