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Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie is from Recipe Book 2015, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 egg yolks (reserve whites for topping)
1 3/4 cup sugar
1/2 tsp. salt
3/4 cup canned evaporated milk
3 tbsp. flour
2 1/2 cups rhubarb (peeled and chopped)
1 tsp. cinnamon
Directions:
Directions:
Beet egg yolks well then add sugar, salt, flour and cinnamon. Mix well add evaporated milk and rhubarb. Let stand for 15 minutes then stir again and pour into unbaked pie shell.
Bake at 375F until firm (about 1 hour). Let cool
Whip egg whites until firm and add 3 tbsp. sugar. Spread onto cooled pie and bake approx. 10 min until peaks are golden brown. Remove from oven and cool.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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