Return to Content

Rhubarb Custard Pie

Rhubarb Custard Pie
0 votes, 0.00 avg. rating (0% score)
by in Apr 2001

Yield: Makes 8 servings.

Ingredients:

  • 2 cups diced rhubarb
  • 1/2 cup sugar
  • 1/4 cup water
  • 1-1/2 cups light cream
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 unbaked piecrust

Instructions:

Combine the first three ingredients in a saucepan and cook for about 10 minutes, to make a puree. Preheat oven to 375 degrees F. Beat cream, eggs, and vanilla together. Pour rhubarb puree into pie crust, then pour the custard mixture over that. Bake for 30 minutes or until set.
Updated Wednesday, February 9th, 2005
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111