Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Cuisine: United States
Ingredients: 2 tblsp. butter or margarine, melted; Unbaked 9" pie shell; 2 tblsp. sugar; ¼ tsp. nutmeg; 1 c. heavy cream; 3 eggs; ⅛ tsp. salt; 1 tblsp. lemon juice; 2 tblsp. flour; 1½ lbs. rhubarb (about 4 c.); ¾ c. sugar

Preparation info

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Tangy rhubarb in rich creamy custard is an early spring farm-style treat

Ingredients

Unbaked 9" pie shell

Americas
United States
Pie
Vegetarian
Spring

Method

Filling

In bowl, combine rhubarb, cut in ¼" slices, sugar, flour, lemon juice and salt. Toss to mix and turn into pie shell. Bake in hot oven (400°F.) 20 minutes.

Ingredients

Method

Filling

Topping<