Tuesday, April 9, 2013

Custard Rhubarb Pie

Rhubarb is a weird vegetable.  A little sour, sometimes sharp, it reminds me of the way lemon works but looks like reddish celery.

You can peel the rhubarb or not, like celery.  Diced, it won't matter much either way.

  • 1 1/2 c. sugar
  • 3 eggs
  • 1 tsp salt
  • 4 T butter, melted
  • 3 T flour
  • 4 c. diced rhubarb
  • unbaked pie shell
  1. Preheat oven to 350F.
  2. Separate eggs and beat whites. Set aside.
  3. Mix sugar, egg yolks, salt, butter, flour, and rhubarb.
  4. Fold in egg whites and pour immediately into pie shell.
  5. Bake 1 hour.

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