Rhubarb custard pie
You need to use fresh rhubarb in this recipe, so during rhubarb season I bake several pies and freeze them
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- 1 prepared nine-inch pie shell — homemade or store bought.
- 1/2 cup sugar.
- 2 to 3 cups cut fresh rhubarb.
- 2 eggs, beaten.
- 3/4 cups sugar.
- 3/4 cup flour.
- 3/4 cup cream.
Preheat oven to 425 degrees.
Sprinkle ½ cup sugar in a nine-inch pie shell. Add 2-3 cups of cut rhubarb.
Mix together eggs ¾ cup sugar, flour. Then add cream. Stir well.
Put in pie crust and sprinkle with cinnamon.
Bake on bottom oven rack for 15 minutes. Reduce to 350 for 30 minutes.
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