Rhubarb Custard Pie IV Recipe

Ingredients
<br>- 1 (9 inch) pie shell
<br>- 2 cups chopped rhubarb
<br>- 1 cup white sugar
<br>- 2 tablespoons all-purpose flour
<br>- ½ teaspoon ground nutmeg
<br>- 2  eggs, beaten
<br>- 4 teaspoons milk
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Spread rhubarb evenly across unbaked pastry shell.
<br>step 3: In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
<br>step 4: Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.
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Ingredients
- 1 (9 inch) pie shell
- 2 cups chopped rhubarb
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground nutmeg
- 2 eggs, beaten
- 4 teaspoons milk

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Spread rhubarb evenly across unbaked pastry shell.
step 3: In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
step 4: Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

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