Rhubarb Custard Pie Iii

This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from washington state rhubarb growers. Fit the pie dough into a 9 inch pie plate fluting the edges and chill until set about 15 minutes. Put into crust and top with 2nd.

Camila Farah

It s such a simple recipe and if you use a frozen or ready made pie crust it takes no more than 15 minutes to prepare. Add eggs and mix until smooth. Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. Fold in the rhubarb. Directions preheat oven to 450 f.

Mix together the sugar and flour in a small bowl. Prick the bottom and sides with a fork and then line the. Directions preheat the oven at 350 degrees f. Stir together the dry ingredients for the filling. Preheat the oven to 350 degrees f.

This is for a 2 crust pie. Ingredients 1 9 inch pie shell 2 cups diced rhubarb 2 egg yolks 2 egg whites. Using a fork cut in the butter until the. Stir in the beaten eggs then add the chopped rhubarb and mix all. Pour into unbaked pie shell.

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For the filling mix together the first 4 ingredients. Ingredients 3 large eggs 3 tablespoons whole milk 2 cups sugar 3 tablespoons quick cooking tapioca pastry for double crust pie 9 inches 4 cups diced fresh or frozen rhubarb 2 teaspoons butter half and half cream optional cinnamon sugar optional. A small amount of nutmeg adds flavor to the pie but feel free to use ground cinnamon instead. For the filling mix together the first 4 ingredients. This is for a 2 crust pie.

A small amount of nutmeg adds flavor to the pie but feel free to use ground cinnamon instead. Mix together the sugar and flour in a small bowl. It s such a simple recipe and if you use a frozen or ready made pie crust it takes no more than 15 minutes to prepare.