Posted by: healingthroughlove | October 20, 2007

Jane Hall’s Rhubarb Custard Pie

This is a recipe my mom used to make when the rhubarb was fresh from the garden.

6 C chopped rhubarb
2 eggs
1 1/2 C sugar
5 Tbsp flour
1/4 tsp salt

Mix the sugar with the rhubarb; add eggs and flour as well as salt. Pour into an unbaked pie shell. Top the rhubarb mixture with another crust and seal it. Make small 1/2 inch slits a few times in the crust. Sprinkle with sugar and bake at 375 degrees for 50 to 55 minutes. Store in the refrigerator.

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Responses

  1. This looks interesting. Rhubarb is a big item in many of our family recipes too, but I’ve never seen it paired with custard. I’ll bet it provides a nice sweet – tart combination.

  2. My family loved this recipe, try it out and let me know what you think.


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