Rhubarb Custard Pie Recipe
This is a very interesting and good recipe of Rhubarb Custard Pie. An assortment of fabulous flavors, the Rhubarb Custard Pie recipe is one of those Canadian dishes you simply shouldn't miss. Pamper everyone with Rhubarb Custard Pie as Dessert. One trial wont be enough for this Rhubarb Custard Pie recipe, I am sure you will be making it again!.
Ingredients
Enough pastry for 1 deep 9-inch single-crust pie
2 eggs
1/3 cup milk or light cream
1-1 1/4 cups white sugar
4 tablespoons flour
2 tablespoons soft butter
1/4 teaspoon grated lemon rind, Pinch mace
3 1/2-4 cups sliced pink rhubarb, Whipping cream or ice cream
Directions
Roll out pastry, and fit into a deep pie pan.
Leave a 1/2-inch overhang of pastry on the edges.
Fold the overhang under, and flute edge to raise the rim slightly.
Beat the next 7 ingredients together until smooth, and stir in the rhubarb.
Scrape into prepared pan, and spread evenly.
Bake at 450°F. 15â€â€20 minutes; then reduce heat to 350 °F., and bake until rhubarb is tender and filling is almost set, about 30â€â€40 minutes.
Cool, and serve warm or cold.
Cut into wedges, and top each wedge with lightly sweetened whipped cream.
Leave a 1/2-inch overhang of pastry on the edges.
Fold the overhang under, and flute edge to raise the rim slightly.
Beat the next 7 ingredients together until smooth, and stir in the rhubarb.
Scrape into prepared pan, and spread evenly.
Bake at 450°F. 15â€â€20 minutes; then reduce heat to 350 °F., and bake until rhubarb is tender and filling is almost set, about 30â€â€40 minutes.
Cool, and serve warm or cold.
Cut into wedges, and top each wedge with lightly sweetened whipped cream.
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