rhubarb custard pie
(3 ratings)
My Mom made 2 types of rhubarb pies. One was the traditional 2 crust pie and the other was this yummy custard pie. It is different and was always my favorite.
(3 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
55 Min
Ingredients For rhubarb custard pie
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2 lgbeaten eggs
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1 csugar
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2 Tbspflour
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1 chalf and half (or light cream)
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1 tspvanilla
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1/2 tspfreshly grated nutmeg (ok to use dried ground nutmeg but freshly grated is so much better)
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2 cdiced fresh rhubarb
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1(9 inch) unbaked pie shell
How To Make rhubarb custard pie
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1Preheat oven to 425 degrees. Beat together eggs, sugar, flour, half and half, vanilla, and nutmeg. Stir in rhubarb and pour all into pie shell.
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2Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue to bake for approximately 45-50 minutes longer. Filling should be slightly brown and should be puffed a bit. It should jiggle when pan is wiggled. Remove from oven and cool before cutting. Serve with whipped cream or ice cream.
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