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Ingredients
| 9" pie shells: 1 shell |
| rhubarb (chopped): 2 cups |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
| ground nutmeg: 1/2 tsp |
| eggs: 2 (beaten) |
| 2% milk: 4 tsp |
Rhubarb Custard Pie IV
Credit: AllRecipes
User rating:
"A creamy rhubarb pie."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb evenly across unbaked pastry shell.
- In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
- Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.