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Ingredients
| 9" pie shells: 1 shell |
| rhubarb (diced): 2 cups |
| eggs: 2 (yolks) |
| eggs: 2 (whites) |
| granulated sugar: 3/4 cup |
| salt: 1 dash |
| all-purpose flour (unsifted): 1 1/2 Tbl |
| 2% milk: 1 3/4 cups (scalded) |
Rhubarb Custard Pie III
Credit: AllRecipes
User rating:
"Very easy to make!"
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Spread rhubarb evenly across bottom of pastry shell. Set aside.
- In separate bowls beat egg yolks and egg whites. To yolks add sugar, salt, flour and milk. Mix well then gently fold in beaten egg whites. Pour mixture over rhubarb layer.
- Place pie in preheated oven. Bake 10 minutes, then lower heat to 350 degrees F (175 degrees C). Bake 40 to 50 additional minutes. Cool before serving.