Recipes

Rhubarb Custard Pie

January 20, 2021  Online Recipe Guide Avatar
Description This is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1981.
Ingredients
At a glance
Course
Desserts
Difficulty
Medium Difficulty
Source
Generations – My Family Cookbook
Serves
8
1 pie crust (top and bottom)
3 eggs
3 Tbsp. milk
1 3/4 C. sugar
4 Tbsp. flour
1/4 tsp. cinnamon
1 tsp. vanilla
2 lbs. fresh rhubarb, but into 1-inch lengths (4 cups)
2 Tbsp. butter
Milk
Sugar
Methods/steps
Beat eggs, milk, sugar, flour, cinnamon and vanilla in a large bowl just until blended.  Stir in rhubarb.  Roll out half the pastry to fit a 9-inch pie plate.  Spoon in filling; dab with butter.  Roll out remaining pastry; cut in 1/2 inch strips.  Weave strips over filling for lattice top.  Pinch top and bottom crusts together; turn under; pinch to make a stand-up fluted edge.  Brush pastry with milk; sprinkle with sugar.Bake at 400 degrees for 45 minutes or until pastry is golden brown.

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