Recipe
RHUBARB CUSTARD PIE
Serves: 8
Preparation time: 30 minutes If they like it, it serves 8 otherwise
Cooking time: 50 minutes
Totaltime: 1 hour 20 minutes For a perfect match, combine strawberries with the rhubarb
Ingredients
- 1 recipe never fail pie crust
- 4 cup diced rhubarb
- 1 3/4 cups sugar
- 4 tablespoon flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- Sugar to sprinkle over crust
Preparation
-
Preheat oven to 400 degrees.
Divide pie crust in two equal batches.
Roll the dough into a round 1/8 inch thick on a floured surface,
drape it over a rolling pin, and fit it into a 10-inch pie dish.
Press the dough firmly into the pan and cut off any excess with
the floured rolling pin.
Reserve the other dough half and refrigerate.
Pour boiling water over rhubarb and let stand about 5 minutes.
Drain off water. In a large bowl, combine flour, sugar and salt.
Add beaten eggs, salt and vanilla.
Blend into drained rhubarb.
Fill pie crust. Cover with a top crust.
Pierce holes with fork.
Bake 45 to 50 minutes.
Sprinkle top with sugar while pie is still hot.
Note: The recipe may be fully prepared and frozen unbaked.
main ingredients:
type of recipe:
pie/tart
type of dish:
dessert
cuisine:
Canada
specific recipes:
entertaining
season and occasion: Spring
-
Rhubarb ice cream
-
Raspberry-rhubarb custard tart
-
Rhubarb tart with orange-ginger glaze
-
Rhubarb-strawberry custard tart
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