rhubarb custard pie
(2 ratings)
Every spring as a child I couldn't wait to see the Rhubarb come up in our garden. My mother Bonnie would make the most delicious Rhubarb Custard Pie. We added a scoop of French Vanilla Ice Cream to the pie when we served it. Oh My Goodness...it is sooooo delicious!! You must try it yourself!!!
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(2 ratings)
yield
6 -8
prep time
30 Min
cook time
1 Hr 10 Min
Ingredients For rhubarb custard pie
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3 cflour for pie crust
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2 1/2 stickbutter, softened
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1 Tbspvinegar
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1/3 cwater
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1egg
- RHUBARB CUSTARD PIE FILLING
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5eggs slightly beaten with
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3 Tbspmilk
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1 3/4 csugar added to egg mixture
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3/4 tspnutmeg
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4 crhubarb cut into 1 inch pieces
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1/2 stickbutter cut into pieces
How To Make rhubarb custard pie
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1Pie Crust: Put flour, butter, vinegar, water, and slightly beaten egg into a mixing bowl. Mix together with hands till formed into a ball. Divide into 2 pieces-(use 1/3rd of the crust for the lattice top for pie) Roll out larger piece on a floured board and place into a 10-inch pie pan.
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2Filling: slightly beat eggs together and add milk. Stir in sugar, flour, nutmeg. Mix together. Add rhubarb. pour into pie shell. Dot with butter. Cover the pie with a full pie crust or Lattice Crust. Brush top of pie crust with beaten egg. (I wrap tinfoil around the outside edge of the crust so it doesn't get too dark. During the last 15 minutes of baking I remove the foil) Bake for 1 1/4 hour or until bubbly at 400 degree oven.
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3Serve with French Vanilla Ice Cream.... mmmm mmmmm Good!!! - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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