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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is the best Rhubarb Custard Pie that I have ever come across. It is a hit even with those that think they don't like rhubarb. This is a good one to start the Spring fruit season with as Rhubarb is the first fruit to come ripe in the Spring. Ingredients:
2 cups sugar |
4 tablespoons flour |
1/2 teaspoon nutmeg |
2 tablespoons butter |
3 eggs, beaten |
4 cups rhubarb, cut up |
2 cups flour |
2 teaspoons flour |
2/3 cup vegetable oil (wesson oil preferred) |
1/3 cup milk |
Directions:
1. Preheat oven to 450°F.
2. Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie.
3. For the filling, mix together the first 4 ingredients.
4. Add eggs and mix until smooth.
5. Fold in the rhubarb.
6. Put into crust and top with 2nd crust.
7. Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.
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