- 1 double crust ready-to-use pie crust
- 3 cups diced rhubarb
- 2 eggs
- 1 1/2 cups white sugar
- 1/3 cup light cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.
09/12/2019
recipepes.com
grammy's favorite rhubarb custard pie, recipe
PT15M
PT1H
5
455 calories