Rhubarb Custard Pie Iii

Fold in the rhubarb.

Rhubarb custard pie iii. Preheat the oven to 350 degrees f. Using a fork cut in the butter until the. Directions preheat the oven at 350 degrees f. Stir together the dry ingredients for the filling.

Ingredients 3 large eggs 3 tablespoons whole milk 2 cups sugar 3 tablespoons quick cooking tapioca pastry for double crust pie 9 inches 4 cups diced fresh or frozen rhubarb 2 teaspoons butter half and half cream optional cinnamon sugar optional. For the filling mix together the first 4 ingredients. It s such a simple recipe and if you use a frozen or ready made pie crust it takes no more than 15 minutes to prepare. Ingredients 1 9 inch pie shell 2 cups diced rhubarb 2 egg yolks 2 egg whites.

Prick the bottom and sides with a fork and then line the. This is for a 2 crust pie. Put into crust and top with 2nd. Stir in the beaten eggs then add the chopped rhubarb and mix all.

Fit the pie dough into a 9 inch pie plate fluting the edges and chill until set about 15 minutes. Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. A small amount of nutmeg adds flavor to the pie but feel free to use ground cinnamon instead. Directions preheat oven to 450 f.

Add eggs and mix until smooth.