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Rhubarb Custard Pie

Rhubarb Custard Pie
By Pat Lawson on Friday, January 24, 2014 at 8:32pm

3 eggs
3 T. milk
2 C. sugar
3 T. quick cooling tapioca
4 C. diced rhubarb
2 tsp. butter
Pastry for double-crust 9″ pie
Light cream (optional)
Cinnamon-sugar mixture (optional)

In a mixing bowl beat eggs lightly; blend in milk. Combine sugar and tapioca;
stir into egg mixture. Place bottom pastry in a pie plate; add the rhubarb. Pour
egg mixture over rhubarb. Dot with butter. Cover with top pastry. Make slits
in top for steam to escape. If desired, brush pastry with light cream. Bake at
425 degrees for 15 minutes; reduce heat to 350 degrees. Bake 35 to 40 minutes
longer or until lightly browned. Sprinkle with cinnamon-sugar mixture, if
desired. Cool on a wire rack. Store in the refrigerator.

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