Rhubarb Custard Pie II Chef John Recipes
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| Rhubarb Custard Pie II |
"My husband's favorite."
Ingredients :
- 1 recipe pastry for a 9 inch double crust pie
- 3 eggs
- 2 cups white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 tablespoon butter
- 4 cups diced rhubarb
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
- In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
- Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.
Notes :
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