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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie is from The Bever Family 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:  
1 cup rhubarb (cut fine)
1 cup sugar
3 tbsp flour
1 tbsp shortening (melted)
2 eggs
1 tsp ginger, vanilla or lemon flavoring
1 cup milk
1 pie shell
Directions:
Directions:
Mix rhubarb, sugar and flour. Beat egg yolks; add milk, flavoring and shortening. Mix rhubarb mixture and milk mixture together. Pour into a 9 inch pie shell. Bake at 350 degrees until pie is firm. Cover with meringue made with beaten egg whites with 4 tbsp sugar added. Put meringue on pie and return to oven to lightly brown. Let cool then serve.

 

 

 

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