Rhubarb Custard Pie (12Tomatoes): Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=50-75 min |Source=[https://12tomatoes.com/rhubarb-custard-pie/ 12Tomatoes.com] |Yield=8-10 servings |Rating={{Yummy}} }} === Ingredi..." |
m Dhanson moved page Rhubarb Custard Pie to Rhubarb Custard Pie (12Tomatoes): Multiple versions |
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Latest revision as of 22:37, 1 May 2024
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 50-75 min |
| Source | 12Tomatoes.com |
| Yield / serves | 8-10 servings |
| Rating | Yummy! |
Ingredients
- 1 9-inch pie crust, unbaked, store bought or homemade
- 3 cups chopped rhubarb (if using frozen allow to thaw, drain, and then coat with flour)
- 1 1/4 cups sugar
- 3 eggs
- 1 cup heavy cream
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Preparation
Preheat oven to 400˚.
Beat three eggs in a medium bowl. Add to this all ingredients except for rhubarb and mix well.
Place pie pan filled with crust on a lipped baking pan for easy transfer to oven. Place chopped rhubarb into unbaked pie crust.
Pour custard mixture over rhubarb.
Bake 10 minutes at 400˚.
Reduce oven temperature to 350˚ and bake for 40 minutes more.[1]
Allow pie to cool completely before serving as this will help the custard to set.
Notes
- ↑ The first time we made this, it took an additional 30 minutes in the oven before the middle was set enough to take it out.
