Rhubarb Custard Pie II
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Description
My husband's favorite.
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 3 eggs
- 2 cups white sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 tablespoon butter
- 4 cups diced rhubarb
Directions
- 1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
- 2. In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
- 3. Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.
Nutrition Facts
serving: 1 10-inch pie
calories: 492 kcal
carbohydrates: 76.7 g
protein: 6.3 g
saturated fat: 5.3 g
cholesterol: 74 mg
sodium: 275.2 mg
fiber: 2.9 g
sugar: 51.2 g
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