Rhubarb Custard Pie
- Servings: 6
- Difficulty: medium
- Time: 1 hour 30 minutes
- Tools: mixing bowl, whisk, pie pan, oven
Ingredients
- 1 9-inch (23cm) pie crust
- 3 cups (450g) rhubarb, sliced
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, sugar, flour, salt, and vanilla extract until well combined.
- Fold in the sliced rhubarb, ensuring it is evenly coated with the custard mixture.
- Pour the rhubarb custard mixture into the pie crust and spread it out evenly.
- Bake the pie in the preheated oven for 50-60 minutes, or until the custard is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving.
- Slice the pie into 6 servings and enjoy!
Rhubarb Custard Pie
- Servings: 6
- Difficulty: medium
- Time: 1 hour 30 minutes
- Tools: mixing bowl, whisk, pie pan, oven
Ingredients
- 1 9-inch (23cm) pie crust
- 3 cups (450g) rhubarb, sliced
- 3 large eggs
- 1 cup (200g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs, sugar, flour, salt, and vanilla extract until well combined.
- Fold in the sliced rhubarb, ensuring it is evenly coated with the custard mixture.
- Pour the rhubarb custard mixture into the pie crust and spread it out evenly.
- Bake the pie in the preheated oven for 50-60 minutes, or until the custard is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before serving.
- Slice the pie into 6 servings and enjoy!