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Rhubarb Custard Pie
Ingredients
Pastry for 9-inch pie (
Food Processor Pie Crust
)
3 large eggs
3 Tablespoons milk
1 3/4 cups sugar
1/4 cup flour
4 cups sliced rhubarb
1/2 cup butter
1/2 cup packed brown sugar
1 cup flour
Directions
Preheat oven to 425°F.
Prepare Food Processor Pie Crust and place in 9-inch deep dish pie pan.
Lightly beat eggs. Add milk, sugar and flour. Stir in rhubarb. Pour into pie shell.
Mix topping ingredients until crumbly. Spread on top of rhubarb mixture.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool before cutting. Refrigerate remaining pie after serving.
Serves:
8
Rhubarb Custard Pie
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
Pastry for 9-inch pie (
Food Processor Pie Crust
)
3 large eggs
3 Tablespoons milk
1 3/4 cups sugar
1/4 cup flour
4 cups sliced rhubarb
1/2 cup butter
1/2 cup packed brown sugar
1 cup flour
Directions
Preheat oven to 425°F.
Prepare Food Processor Pie Crust and place in 9-inch deep dish pie pan.
Lightly beat eggs. Add milk, sugar and flour. Stir in rhubarb. Pour into pie shell.
Mix topping ingredients until crumbly. Spread on top of rhubarb mixture.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool before cutting. Refrigerate remaining pie after serving.
Serves:
8
RECIPE TAGS
Summer Classics
Hand Mixers
Stand Mixers
Desserts
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