Irene's Rhubarb Custard Pie |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This was my Grandmother's recipe, we all love it. Creamy and delicious! Ingredients:
3 cups rhubarb, cut in 1-inch pieces |
1 cup white sugar |
2 tablespoons butter |
1 egg |
2 tablespoons flour |
1 uncooked pie shell |
2 tablespoons brown sugar |
3 tablespoons flour |
2 tablespoons butter |
Directions:
1. Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
2. Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
3. Strain rhubarb well.
4. With wooden spoon, add rhubarb to batter and mix.
5. Pour into uncooked pie shell.
6. Mix topping ingredients with a fork, and sprinkle over uncooked pie.
7. Bake at 375° for 50 minutes or until set.
8. Top with whipped cream if desired.
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