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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie is from Seasoned with LOVE, 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 (diced), may be frozen (do not thaw)
2 egg yolks
1 1/3 c. sugar
3 T. flour (heaping); 1 extra T. if frozen rhubarb is used
1/4 c. sour cream
1/8 t. salt
3 drops red food coloring
1/4 t. almond flavoring
1/2 t. cinnamon
Directions:
Directions:
Prepare 2 crust pie. Combine rhubarb and sugar; set aside. Combine sour cream and egg yolks; beat slightly. Add remaining ingredients to rhubarb and sugar, stir well. Add sour cream mixture and stir again. Pour into unbaked pie shell. Dot with 1 tablespoon butter. Top with 2nd pie crust. Sprinkle with sugar and cinnamon. Bake at 450º 10 minutes; reduce temp. to 350º and continue baking for 30-40 minutes longer. Cover edges with foil if they get too brown before pie is done. Cool.

 

 

 

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