Rhubarb Custard Pie
![Rhubarb Custard Pie](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6NDgzMSwicHVyIjoiYmxvYl9pZCJ9fQ==--01725cab98205e7b7fc855ca53fd46a630849f67/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_7326e5045c2f58073706.jpg)
Yield
8 servingsPrep
10 minCook
70 minReady
80 minTrans-fat Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
lightly beaten |
|
2 | tablespoons |
milk
|
|
2 | cups |
sugar
|
|
½ | cup |
all-purpose flour
|
|
1 | teaspoon |
vanilla extract
|
|
4 | cups |
rhubarb
|
*
|
1 | each |
pie shell (9 inch)
store-bought or homemade, not-baked |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
lightly beaten |
|
3E+1 | ml |
milk
|
|
473 | ml |
sugar
|
|
118 | ml |
all-purpose flour
|
|
5 | ml |
vanilla extract
|
|
946 | ml |
rhubarb
|
*
|
1 | each |
pie shell (9 inch)
store-bought or homemade, not-baked |
|
Directions
Combine ingredients; pour into 9-inch pie shell.
Bake at 400 degrees 10 minutes.
Then bake at 300 degrees 50 to 60 minutes.
Cool and top with whipped cream.