Rhubarb custard pie

  • Yield: 8 servings


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