Dianne's Rhubarb Custard Pie
"This is an old family recipe that has been handed down, most recently from my mother Dianne to me. It is hard to find pies like this anymore. I think Martha Stewart would approve."
photo by zolar55
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Yields:
-
1 pie
ingredients
directions
- Mix milk and eggs together.
- Mix flour, sugar, and nutmeg and add to milk and eggs.
- Beat all together.
- Add rhubarb blending well.
- Fill pastry lined pan.
- Dot with butter.
- Lattice top crust optional.
- Bake 400 till brown; Approximately 1 hour.
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Reviews
-
I love rhubarb and always have it in the freezer. The flavor of the pie was wonderful but the sauce didn't thicken up to a "custard" like I was expecting. I might have done something wrong. -
This is my hubby's favorite pie. I use a little less sugar, about 1 1/2 c is all, and if using frozen rhubarb, I add 1 T flour, since it seems to stay thin. I've also tried it with cornstarch. That's a trial and error thing, depends largely on just everything (humidity, temperature, altitude) but I usually use 2-3 T blended with the milk. -
Wonderful. Just like Grandma used to make.
RECIPE SUBMITTED BY
kimkej
Omaha, 0
I live in Omaha NE and am an audiologist at Boys Town National Research Hospital. I love to cook, as does my husband Michael. In the summer, we have a large garden and try to use alot of fresh fruits/veggies in our cooking. We have a 5 year old daughter, Kate and almost 2 year old son Sam and enjoy introducing them to new foods. One of their favorites is fresh pesto smeared on crackers!
