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Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie is from UAA Campus Bookstore 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:  
3 eggs, beaten slightly
3 Tbsp milk
2 C sugar
1/4 C flour
3/4 tsp nutmeg
4 C. rhubarb, fresh or frozen, cut in 1/2 inch chunks
1 Tbsp butter
Pie crust for double crusted pie
Directions:
Directions:
Preheat oven to 400º. Place one pie crust into 9-inch pie pan.

In a large bowl, combine beaten egg with milk.

In a smaller bowl, combine sugar, flour and nutmeg. Stir sugar mixture into egg mixture. Add rhubarb.

Pour mixture into pie crust. Dot with butter. Cover with top crust and seal edges. Poke plenty of vent holes in top crust as this cooks over easily.

Bake at 400º for 50 - 60 minutes, until crust is golden brown. Cool well before serving or filling will be very runny.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes + baking
Personal Notes:
Personal Notes:
This recipe was one of my family's favorites when I was growing up. My siblings and I still love it.

 

 

 

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