Easy and Yummy Rhubarb Custard Pie
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- 2 1/2 c
- fresh or frozen rhubarb
- refrigerated pie crust
- 2 Tbsp
- 1-1 ½ c
- 3/4 c
- heavy cream
1Unfold pie crust in 8" pie plate
2Cut Rhubarb into 1/4 to 1/2 inch pieces.
We use fresh when in season or frozen when not available. If you use frozen make sure you drain off excess water from thawing,
3Place cut up Rhubarb in bottom of pie shell.
4Im mixing bowl whisk egg, flour, sugar and heavy cream.
5Pour mixture over Rhubarb in pie shell.
Bake at 350 for 45- 50 minutes.
Cool and Eat !