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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pie-Rhubarb Custard Recipe

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This recipe for Pie-Rhubarb Custard is from Focht Family Cookbook 2014, 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 c. rhubarb(cut up)
1 1/3 c. sugar
2 T. flour(rounded)
3 beaten egg yolks(reserve whites for meringue)
1/4 tsp. salt
Directions:
Directions:
Pour into unbaked 9" pie shell; dot with butter. Bake at about 400 degrees till crust is brown. Cool, then top with meringue. Put back in oven and brown.

 

 

 

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