Whiskadoodle
Executive Chef
This was my mom's pie recipe. I make it with a lattice crust.
Rhubarb Custard Pie
1 Double pie crust – your favorite recipe
Filling:
3 C rhubarb diced ( I use closer to 4 cups)
1 ½ C sugar
3 Tbsp flour
½ tsp nutmeg
1 Tbsp butter
2 eggs, beaten
--
A little milk
Sugar for top of pie
Heat oven to 400 F
Blend the sugar, flour, nutmeg and butter together. Place cut rhubarb in unbaked pie shell. Sprinkle dry ingredients over rhubarb. Beat eggs and pour over pie.
Add top crust. I like a lattice top crust.
Brush top crust with milk. Sprinkle a little sugar across the top.
Bake at 400 degrees F for 10 minutes. Lower oven temp to 350 and continue baking 35- 40 minutes.
Cool on a cooling rack to room temp before serving. Refrigerate leftover pie.
Rhubarb Custard Pie
1 Double pie crust – your favorite recipe
Filling:
3 C rhubarb diced ( I use closer to 4 cups)
1 ½ C sugar
3 Tbsp flour
½ tsp nutmeg
1 Tbsp butter
2 eggs, beaten
--
A little milk
Sugar for top of pie
Heat oven to 400 F
Blend the sugar, flour, nutmeg and butter together. Place cut rhubarb in unbaked pie shell. Sprinkle dry ingredients over rhubarb. Beat eggs and pour over pie.
Add top crust. I like a lattice top crust.
Brush top crust with milk. Sprinkle a little sugar across the top.
Bake at 400 degrees F for 10 minutes. Lower oven temp to 350 and continue baking 35- 40 minutes.
Cool on a cooling rack to room temp before serving. Refrigerate leftover pie.
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