Recipe
Rhubarb Custard Pie Recipe
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Pfanderson / All my dishes 1 year, 5 months ago
A classic favorite from my childhood days. Original recipe from the first Betty Crocker recipe, modified.
Prep:60m Cook:60m Servings:8
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 Pfanderson |
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Ingredients
- 4 eggs, beaten slightly
- 3 tablespoon milk
- 2.5 cups sugar
- 5 tablespoon flour
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 5 cups thinly sliced pink rhubarb
Directions
- Beat eggs with milk.
- Mix flour and nutmeg into sugar.
- Beat sugar mixture into egg mixture until smooth.
- Add in rhubarb, stir to coat. [Optional: If you have the time to let this sit for 30-60 minutes before baking, the final result will have a smoother, more mellow flavor.]
- Pour into 10" pie tin with crust.
- Bake at 425*F for 15 minutes.
- Reduce heat to 400*F, bake for another half hour.
- Test for doneness with a toothpick halfway between the center and the edge. If there are no milky streaks, the pie is done. If not done, return to over and test every 5 minutes.
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chefmeow 1 year, 5 months ago said:
I love the sounds of this. I haven't found anything rhubarb that I didn't like. You have my 5. Great post.
pfanderson 1 year, 5 months ago said:
Thank you. :) For me, I am kind of picky with my rhubarb. Love it stewed (we called that "sauce" growing up); the custard pie, and jelly. I also like it when mixed into jams with other fruit, for example gooseberry and rhubarb are glorious together!