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

Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie, by , is from My Favorite Recipes, 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!

Contributor:  
Contributor:  
Helen Schendel

Category:
Category:

Ingredients:  
Ingredients:  
2 cups rhubarb, diced
2 egg yolks
2 tbsp flour
1 cup sugar
1/2 cup half and half cream
1 tsp vanilla
pinch of salt
pie crust pastry for a 9 inch double crust pie
boiling water

Directions:
Directions:
Cover rhubarb with boiling water and let soak in water for 15 minutes. Drain.
Using an electric mixer, mix egg yolks, flour, sugar and half and half, vanilla and salt unitil mixture is thick and creamy. Add drained rhubarb.

Divide pie crust pastry in half. Roll out each half on floured surface. Place one crust in the bottom of 9 inch pie pan. Pour in rhubarb mixture. Cover with the other pie crust and seal edges. Poke several holes in the crust to allow steam to escape while pie is baking.

Bake at 375 degrees for 40 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
this recipe was found in several recipe boxes of Immanuel Lutheran Church, Princeton women, including my godmother Agnes Heruth and Ms. Bergmann, Lois's mother. This recipe was also printed in the League of Minnesota Cities cookbook.

This recipe is my absolute favorite pie!

 

 

 

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