Recipe 681 - Rhubarb Custard Pie
Recipe 681 - Rhubarb Custard Pie
(by Shirley McNevich)
1 unbaked pie dough (or make your own)
2 cups rhubarb (washed and cut into small pieces)
1 1/2 cups white sugar
3 heaping TBSP flour
1/2 tsp. nutmeg
1 TBSP butter
3 eggs
Spray a pie plate with Pam, insert pie dough, flute the edges and spray the inside of
the pie dough with Pam. Spread the sliced rhubarb evenly into the pie dough. In a
mixer add flour, white sugar, nutmeg, butter, eggs--beat until smooth. Pour mixture
over the top of the rhubarb. Place pie plate on a cookie sheet to catch drips. Bake at
375 degrees for 45 minutes. Insert a knife to test--if it comes out clean it's done.
Continue to:
Other Recipes:
- 521 - Blueberry Pie
- 620 - Western Skillet Rice
- 545 - Baked Corn
- 567 - Raspberry Banana Bread
- 550 - Raspberry Muffins
- 741 - Cheese Straws
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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