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"The belly rules the mind."--Spanish Proverb

Rhubarb Custard Pie Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 c. sugar
pinch of salt
2 T. flour
2 eggs beaten
½ tsp. vanilla
½ c. heavy cream plus milk to make 2/3 cup
2 c. rhubarb
Directions:
Directions:
Mix sugar, salt and flour. Add eggs and vanilla. Add milk and cream mixture. Mix well. Pour this mixture over rhubarb in an unbaked pie shell. Sprinkle with cinnamon and nutmeg. Cover edge of pie shell with tin foil. Bake at 350º for about one hour. Serve with ice cream.
Personal Notes:
Personal Notes:
This recipe is from Nancy's grandmother, Christina Gohl (of Ashley, North Dakota). Although she is with us only in spirit, the recipe is a favorite of Nancy's, and now of the Bentfields.

 

 

 

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