Rhubarb Custard Pie

  1. In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter.
  2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired.
  3. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

eggs, milk, sugar, quickcooking tapioca, pastry, frozen rhubarb, butter, cream, cinnamonsugar

Taken from www.tasteofhome.com/recipes/rhubarb-custard-pie/ (may not work)

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