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Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, 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:  
3 1/2 CUPS CORSELY CHOPPED FRESH RHUBARB OR FROZEN UNSWEETENED, THAWED AND DRAINED.

1 1/2 CUP SUGAR
3 EGGS, LIGHTLY BEATEN
1/4 CUP HALF AND HALF
1/8 TEASPOON SALT
1 TABLESPOON FLOUR

1 8 INCH UNBAKED PIE SHELL
Directions:
Directions:
PREHEAT OVEN TO 375º F. COMBINE FIRST 5 INGREADIENTS IN LARGE BOWL. SPRINKLE FLOUR EVENLY OVER BOTTOM OF PIE SHELL. FOUR RHUBARB MIXTYURE INTO SHELL. BAKE IN LOVER THIRD OF OVEN UNTIL SET, ABOUT 1 HOUR.

 

 

 

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