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    Rhubarb Custard Pie


    Source of Recipe


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    List of Ingredients




    2-1/2 cups rhubarb pieces, fresh or frozen
    2 egg yolks
    1 cup white sugar
    2 to 3 Tablespoons all purpose flour
    1 Tablespoon butter or margarine
    Pastry for double-crust (9-inch) pie

    Recipe



    Cut rhubarb into 1/2-inch pieces. Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 Tablespoons flour; if using frozen rhubarb, only use 2 Tablespoons. Stir in rhubarb pieces. Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie. Bake on bottom rack of oven at 425ºF for 10 minutes, then at 375ºF for 30 minutes. Cool somewhat before cutting.

 

 

 

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