RHUBARB CUSTARD PIE I
My ex-mother-in-law used to make this for me. It's not a milk custard type, and it's not like a regular rhubarb pie. It's just fantastic! Fresh or frozen rhubarb may be used.
Provided by Ella
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
- Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
- Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 50.1 g, Cholesterol 55 mg, Fat 16.8 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 3.4 g, Sodium 293.1 mg, Sugar 25.4 g
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Adoma Augustine
[email protected]I'm not a huge fan of rhubarb, but I decided to give this pie a try anyway. I'm so glad I did! The custard filling was so creamy and delicious, and the rhubarb gave it a nice tart flavor. The crust was also very flaky. Overall, I really enjoyed this
Essy Mukisa
[email protected]Not bad! The custard filling was creamy and delicious, but the crust was a bit too crumbly for my taste. I also found that the pie was a bit too sweet for my liking.
henry Mcm III
[email protected]The rhubarb custard pie was a hit at our family gathering. Everyone loved the sweet and tangy filling. The crust was also very good. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make pie.
ZAIB NICHARI
[email protected]This rhubarb custard pie is an absolute delight! The combination of tart rhubarb and creamy custard filling is simply divine. I followed the recipe exactly and it turned out perfectly. The crust was flaky and golden brown, and the filling was smooth