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Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie, by , is from The Lutz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie T Williams

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, slightly beaten
3 Tbsp milk
2 cups sugar
1/4 cup flour
3/4 tsp nutmeg
4 cups rhubarb, cut in chunks
1 Tbsp butter
Double pie crust

Directions:
Directions:
Preheat oven to 400. Place one pie crust in 9 inch pie pan.

Combine eggs and milk in large mixing bowl. In a smaller bowl combine sugar, flour and nutmeg. Stir sugar mixture into egg mixture and stir well. Add rhubarb and combine well.

Pour entire rhubarb mixture into pie crust. Dot with butter. Cover with top crust. Seal and poke vent holes in top crust.

Bake at 400 until brown, about 50-60 minutes. CAUTION: tends to cook over so you may want to put a cookie sheet on the rack below.

Best if you let the pie cool completely before slicing.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Prep time depends on what kind of pie crust you use. I use the ready-made refrigerated crust which is quick and easy.

This is the recipe Mom & Dad used to make using the rhubarb Dad grew in the back yard. We grew up eating this pie and it's still my favorite.

 

 

 

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