Rhubarb Custard Pie
January 20, 2021 Online Recipe Guide
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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
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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