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Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. Rhubarb (cut in 1" or smaller chunks)
1 c. Sugar
3 or 4 T. Flour

Custard Filling:
3 Eggs, Beaten
Dash of Salt
1 c. Sugar
1 c. Milk
Directions:
Directions:
Use a deep dish 10" pie pan. Use your favorite pie crust recipe and place it in the pie pan. Make sure to create a higher, fluted top edge for the pie crust because the filling expands during baking.
Mix the first 3 ingredients together and put into the pan lined with the pie crust. Mix the next 4 ingredients for the custard filling and pour over the rhubarb in the pie pan. Sprinkle a small bit of cinnamon on top of rhubarb and filling. (There is no top crust). Bake at 350º for 1 hour. Allow pie to cool for several hours to tighten up the custard filling. If you cut into the pie too soon, it will be soupy.

 

 

 

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