Rhubarb Custard Pie

You can never have too many side dish recipes, so give Rhubarb Custard Pie a try. Watching your figure? This lacto ovo vegetarian recipe has 362 calories, 4g of protein, and 4g of fat per serving. This recipe serves 8 and costs $1.26 per serving. 119 people were impressed by this recipe. It will be a hit at your Mother's Day event. A mixture of rhubarb, cinnamon sugar, quick cooking tapioca, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 21%. This score is rather bad. Similar recipes are Rhubarb Custard Pie I, Rhubarb Custard Pie, and Rhubarb Custard Pie.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. 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. Bake at 425° for 15 minutes. Reduce heat to 350°, 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. Yield: 6-8 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Originally published as Rhubarb Custard Pie in ReminisceJuly/August 1993, p51 Nutritional Facts 1 serving (1 piece) equals 501 calories, 17 g fat (7 g saturated fat), 93 mg cholesterol, 239 mg sodium, 83 g carbohydrate, 1 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small bowl, lightly beat eggs; blend in milk.

2. Combine sugar and tapioca; stir into egg mixture.

3. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate.

4. Add the rhubarb.

5. Pour egg mixture over rhubarb. Dot with butter.

6. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges.

7. Cut slit in top.

8. Brush pastry with cream if desired.

9. Bake at 425° for 15 minutes. Reduce heat to 350°, 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.

Nutrition Information:

covered percent of daily need

 

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