Rhubarb Custard Pie - cooking recipe

Ingredients
    3 c. rhubarb, cut up
    1 1/2 c. sugar
    1/4 c. water
    1 Tbsp. flour
    3 egg yolks
    1 (9-inch) pie crust
    1 tsp. vanilla
Preparation
    Pour boiling water over rhubarb and let stand 10 minutes, then drain.
    Add sugar, water, flour and egg yolks.
    Cook on medium heat until thick.
    Add butter; pour into pie shell.
    Beat egg whites and 1 tablespoon sugar until stiff and add vanilla.
    Spread on top of pie.
    Bake 45 to 60 minutes at 350\u00b0.

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