Tuesday, April 23, 2013

Rhubarb Custard Pie

This pie is best served the same day it is made. I tried chilled leftover pie and it wasn't my favorite, so I would recommend making this fresh the same day you plan on serving it. I cut the recipe in half to only make one pie, but the recipe below is the full recipe which makes 2 pies.

My preference would be to serve this while it is still a little bit warm, or at room temperature, with fresh whipped cream. Enjoy!

Notes: I actually had a major goof on this recipe. I baked it in a premade pie shell which was not even necessary as it forms a crust all on its own. Next time around I would skip the premade crust, there is really no need for it.

Also if your pie plates are very shallow, consider putting foil or a baking sheet underneath the pies to save yourself cleanup from any spillage.

Rhubarb Custard Pie 
Makes 2 pies

  • 4 eggs, room temperature
  • 1/2 cup melted butter
  • 1/2 cup flour
  • 1 3/4 cups milk
  • 1 1/4 cups sugar
  • 2 tsp. vanilla
  • 2 1/2 cups chopped, 1/2" rhubarb pieces
1. Grease or spray 2 large pie plates.

2. Scatter the rhubarb pieces in the pie plates.

3. In a large bowl combine the eggs, melted butter, flour, milk, sugar and vanilla. Mix with a handheld mixer until combined well. Pour over rhubarb.

4. Bake for 1 hour 10 minutes at 350-f degrees.

Recipe from Food.com.

1 comment:

  1. Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole's Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.