Rhubarb Custard Pie
This delicious rhubarb custard pie is a hit at our family dinner table.
Yield
8 servingsPrep
10 minCook
70 minReady
80 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
lightly beaten |
|
| 2 | tablespoons |
milk
|
|
| 2 | cups |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
rhubarb
|
*
|
| 1 | each |
pie shell (9 inch)
store-bought or homemade, not-baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
lightly beaten |
|
| 3E+1 | ml |
milk
|
|
| 473 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
rhubarb
|
*
|
| 1 | each |
pie shell (9 inch)
store-bought or homemade, not-baked |
|
Directions
Combine ingredients; pour into 9-inch pie shell.
Bake at 400 degrees 10 minutes.
Then bake at 300 degrees 50 to 60 minutes.
Cool and top with whipped cream.
