Recipe by louc4
"Very easy to make!"
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1 (9 inch)
1 1/2 tablespoons
1 3/4 cups
Delicious. Have been looking for this recipe, so much like what my mother made. I changed it a bit, used less milk (only 1 1/3 cup, added 1 tsp vanilla, 1 Tlbsp butter, and did not cook as long. Baked at 400 degrees for 8 min, then at 350 degrees for about 30 min. If it gets too brown, lower temp even more. This is a TRUE RHUBARB CUSTARD PIE!!!
This pie was really tasty, but it made way too much filling for a 9inch pie crust. I had to dump almost half of the milk mixture out for it to fit, even though I followed the recipe perfectly.
My husband really liked it but I thought it was too sweet (I like rhubarb to be tart). I had to bake the pie an additional 20 minutes to get the custard to set. The recipe doesn't specify how to beat the egg whites--glossy, soft peaks, stiff peaks? I beat them 'til glossy.
The MOST delicious recipe yet!!!!!! Even people that don't care for Rhubarb liked this pie.MMMMMMMMMM!!!!!
Very nice, but I also found there was too much milk mixture. 1 - 1/4 cups milk would've been enough, I think.
Like another reviewer said, this custard tastes like my Mom used to make many years ago. I did not use a pie crust as I wanted a healthy version of rhubarb custard. I've made this twice and put the custard in a 6 x 9 pan and baked as indicated in the recipe. I bake it until the custard is golden brown and set in the middle. It takes quite some time to bake so be patient and wait till it is golden brown and set. TY for a great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Custard Pie III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 67
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