RHUBARB CUSTARD PIE I

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Rhubarb Custard Pie I image

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

2 ½ cups rhubarb, cut into 1/2 inch pieces
2 egg yolks
1 cup white sugar
2 ½ tablespoons all-purpose flour
1 tablespoon butter
2 (9 inch) unbaked pie crusts

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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