food Rhubarb Custard Pie IV recipe
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Rhubarb Custard Pie IV recipe
    1 servings

Ingredients:

  • 1 (9 inch) pie shell
  • 2 cups chopped rhubarb
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, beaten
  • 4 teaspoons milk

    Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rhubarb evenly across unbaked pastry shell.
  • In a medium bowl combine sugar, flour, and nutmeg.
  • Mix well, then add eggs and milk.
  • Beat until smooth and pour mixture over rhubarb layer.
  • Cover edges of pie shell with aluminum foil to prevent overbrowning.
  • Bake in preheated oven for 50 minutes.
  • Remove foil from crust and bake an additional 10 minutes.



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