Recipe by phaylock
"This recipe has been in our family for years! Love it!"
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1 (9 inch)
2 1/2 cups
fresh rhubarb, cut into 1 inch pieces
We have fixed this recipe to indicate using the whole eggs instead of just the yolks.
Ok.....Am I the only one stupid enough to question the eggs in the ingredients saying 2 EGGS, BEATEN and in the directions it saying ADD EGG YOLKS (only)??? Well, I added yolks "only" and realized this did not look right so I logged on to check similar recipes. Decided to add the WHITES and by this time, the yolks & sugar have stiffened. I added the whites anyway and it looks like scrambled eggs. It's in the oven now. Doesn't that sould good......chunks of hardened, cooked egg yolk on top of rhubarb and a crust.......yummy
Best way to use rhubarb.
This pie, made with the first fruits of spring, is a delicious, delightful reward for enduring the long MN winter! Excellent recipe-probably the easiest pie I've ever made(especially if you use frozen piecrust!) I like to cut the rhubarb a bit smaller-1/2 inch pieces-and add a little vanilla and fresh grated nutmeg. Next time I think I'll try adding a meringue topping...Thanks, Patti!
I love this recipe because the rhubarb isn't diluted with strawberries etc. I do add more cinnamon to mine, but otherwise the recipe is perfect and crazy simple to make. Between my husband and I, it usually doesn't last longer than 24 hours! Sinfully delicious!!!
Thought I had the best recipe - I am throwing my old recipe away. This tops it. Like the cinnamon in this.
If you like rhubarb - you'll love this pie. I sprinkle with cinnamon/sugar before baking too.
It was very good
* Percent Daily Values are based on a 2,000 calorie diet.
Rhubarb Custard Pie V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 59
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