Favorite Custard Rhubarb Pie
Favorite Custard Rhubarb Pie recipe
Yield
12 servingsPrep
10 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slighty beaten |
|
| 2 | tablespoons |
milk
|
|
| 2 | cups |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
rhubarb
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slighty beaten |
|
| 3E+1 | ml |
milk
|
|
| 473 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
rhubarb
|
*
|
Directions
Combine ingredients; pour into 9 inch pastry-lined pan or pie plate.
Bake at 400℉ (200℃) degrees for 10 minutes.
Then bake at 300 F degrees for 50 to 60 minutes.
Cool. Top with whipped cream.
