Bette Boyd has shared her Mom's unique recipe for Rhubarb Custard Pie with us.
All ready to pop in the oven!
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Prep Time: 20 minutes
Cook Time: 30 minutes
Bette Boyd shared her mother's recipe for rhubarb custard pie with us. I love that the pie crust is made right in the pie shell. What a time saver! This recipe brings back wonderful memories for me of the anticipation of early rhubarb harvests.
Cut up 4 cups of rhubarb, cover with boiling water and let stand 10 minutes.
Drain rhubarb and add:
2 eggs 1 cup white sugar 2 tblsp flour 1 tblsp butter 2 tblsp milk
Stir together well.
While rhubarb is standing, mix:
1 1/2 cup flour 1 1/2 tsp white sugar 1 tsp salt 1/2 cup oil 2 tblsp milk
Stir together in pie plate. Press into pie plate to form shell. Use regular or premade pie crust shell if you prefer.
Bake at 400° for 30 minutes, then reduce heat to 350° and bake 1 hour or until toothpick inserted in custard filling comes out clean.