Rhubarb Custard Pie

posted by Fred in CO 06-01-100 9:23 AM

Rhubarb Custard Pie

2-1/2 cups rhubarb, diced (about 3/8" dice)
4 large eggs
1-2/3 cups milk
3/4 cup sugar
1/2 tsp. salt
1 tsp. vanilla

Preheat your oven to 450 degrees.

Prepare your favorite pie crust (or use one from the grocery store) for a one-crust, 9" pie. Bake in a 9" pie pan for about 10-12 minutes (this ensures a fully baked crust under the liquids you'll be adding).

Reduce oven to 325 degrees.

Prepare the custard: In a large bowl, beat the eggs, then add milk, sugar, salt, and vanilla. Mix well.

Place rhubarb in the pie shell. Spread evenly. Pour custard mix over the rhubarb. There should be enough custard so that the rhubarb floats, and enough rhubarb so that pieces of rhubarb can't float apart.
Place aluminum foil shields on the rim of the pie crust to prevent burning.

Bake at 325 degrees for 55-60 minutes or until custard is set.

Refrigerate after cooling. This is best served cold. Refrigerate for storage.

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