Rhubarb Custard Pie

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Cut the rhubarb paper thin to release the most flavor into this pie.

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Ingredients

  • 2 1/2 - C. whole milk
  • 1 - C. sugar
  • 1 - tsp. vanilla extract
  • 1/4 - tsp. almond extract
  • 1/4 - tsp. salt
  • 4 - eggs, slightly beaten
  • 2 - C. rhubarb, (fresh or frozen) fresh is always better.
  • 1 - 9" unbaked pie shell

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Directions

Cut rhubarb and arrange in pie shell, set aside. Beat eggs and add sugar, salt, mixing well, add milk and both extracts. stir mix well. Pour over rhubarb and bake at 375 for 15 minutes. Reduce heat to 325 and bake additional 30 minutes, or until set.

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