Rhubarb Custard Pie
This delicious rhubarb custard pie is not like any other rhubarb pie you've ever had. It's made with a unique custard filling that's not too thick and not too runny. The rhubarb adds a tart sweetness that balances out the richness of the custard. Whether you use fresh or frozen rhubarb, this pie is sure to be a hit.
This delicious rhubarb custard pie is not like any other rhubarb pie you've ever had. It's made with a unique custard filling that's not too thick and not too runny. The rhubarb adds a tart sweetness that balances out the richness of the custard. Whether you use fresh or frozen rhubarb, this pie is sure to be a hit.
- Carbohydrate 150.098326369813 g
- Cholesterol 450.063125013081 mg
- Fat 20.7205343800161 g
- Fiber 0.527343759539373 g
- Protein 7.44463437588008 g
- Saturated Fat 10.5652531281382 g
- Serving Size 1 1 - 9 inch pie (202g)
- Sodium 346.086875141418 mg
- Sugar 149.570982610273 g
- Trans Fat 1.22404625037226 g
- Calories 799 calories
Step-by-step
- Beat egg yolks to a thick froth.
- Gradually beat in the sugar, flour, and melted butter or margarine.
- Stir in rhubarb pieces.
- Dump rhubarb mixture into an unbaked, chilled pie shell.
- Cover filling with top crust.
- Flute and vent the pie.
- Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes.
- Cool somewhat before cutting.
As a housewife, I love to bake. It's one of the ways I show my family how much I care. This rhubarb custard pie is one of my favorite recipes. It's not too difficult to make, and it always turns out delicious.
The first time I made this pie, I was a little hesitant. I'd never made a custard pie before, and I wasn't sure how it would turn out. But I followed the recipe carefully, and it came out perfect. The custard was smooth and creamy, and the rhubarb added just the right amount of tartness. My family loved it, and I've been making it ever since.
