Rhubarb custard pie

  • Yield 8 servings


1 large unbaked pie shell
3- 31/2 cups diced rhubarb
4 medium eggs
1 1/2 cups granulated sugar
1 teaspoon salt
1 tablespoon regular flour
1 dash cinnamon


Stir together, but do not beat: eggs, sugar, salt and flour to make the custard. Stir in the diced rhubarb and pour into the  pie shell. Sprinkle with cinnamon. Bake at 450 degrees for 10 minutes. Then turn heat down to 350 degrees and bake for 40 minutes more or until custard is set.



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