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Rhubarb Custard Pie

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Ingredients
  Rhubarb 2 Cup (32 tbs), finely diced
  Eggs 2
  Butter 3 Tablespoon, melted
  Sugar 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Vanilla 1 Teaspoon
Directions

Cover rhubarb with sugar and allow to stand half an hour or so.
Mix flour, egg yolks, vanilla and butter with rhubarb, and pour into open unbaked crust.
Bake 25 minutes.
Cover with meringue made with 2 egg whites and 4 tablespoons sugar and brown in slow oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Interest: 
Everyday

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