Rhubarb Custard Pie IV Tasty Recipes
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| Rhubarb Custard Pie IV |
"A creamy rhubarb pie."
Ingredients :
- 1 (9 inch) pie shell
- 2 cups chopped rhubarb
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg
- 2 eggs, beaten
- 4 teaspoons milk
Instructions :
| Prep : | Cook : 8M | Ready in : |
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- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb evenly across unbaked pastry shell.
- In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
- Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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