Rhubarb Custard Pie - cooking recipe

Ingredients
    3 eggs
    2 c. sugar
    1/4 tsp. salt
    2 Tbsp. flour
    3 c. raw rhubarb
    double 9-inch pie crust
Preparation
    Cut rhubarb in small pieces. Beat the eggs. Add the sugar, salt and flour.
    Mix well. Add the rhubarb.
    Pour into unbaked pie shell (9-inch).
    Roll out dough for top crust.
    Put on top.
    Seal tightly the edges of the pie.
    Make slits in crust to allow steam to escape.
    Brush milk lightly over crust and sprinkle with sugar (optional).
    Bake at 425\u00b0 for 15 minutes, then reduce heat to 375\u00b0 for 30 minutes.

Leave a comment