Rhubarb Custard Pie
Prep: 15 min
Cook: 35 min
Total: 50 min
Serves: 16
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Tart chunks of rhubarb are suspended in a sweet, silky custard that sets into a pie both creamy and bright. The contrast of tangy fruit against smooth filling in a flaky crust is what makes this a springtime favorite. The recipe makes enough for two pies, so there's plenty to share or freeze for later.
Ingredients
Ingredients
- 2 - Egg
- 1/3 Cup Milk
- 1 Cup White Sugar
- 1/4 Cup All-Purpose Flour
- 3 Tbsp Margarine
- 4 Cups Rhubarb
Directions
Directions
- Cut the the rhubarb into approx. 1" pieces.
- Mix thoroughly the other ingredients and add to the rhubarb.
- Mix together well.
- Pour into unbaked pie shells, should be enough for 2 9" shells.
- Bake at 425 for 10 minutes then reduce heat to 350 and bake for approx. 25 minutes or until the rhubarb looks cooked.
Nutrition
Per serving · 16 servingsCalories
180
Fat
6 g
Saturated fat
1 g
Carbohydrates
30 g
Sugar
18 g
Fiber
2 g
Protein
2 g
Sodium
120 mg
Cholesterol
40 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 - Egg
- 1/3 Cup Milk
- 1 Cup White Sugar
- 1/4 Cup All-Purpose Flour
- 3 Tbsp Margarine
- 4 Cups Rhubarb
