Rhubarb Custard Pie I

Ingredients

• Servings: 1
• 2 1/2 cups rhubarb, cut into 1/2 inch pieces
• 2 egg yolks
• 1 cup white sugar
• 2 1/2 tablespoons all-purpose flour
• 1 tablespoon butter
• 2 (9 inch) unbaked pie crusts

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• beat egg yolks to a thick froth. gradually beat in the sugar, flour, and melted butter or margarine. if using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. stir in rhubarb pieces.
• dump rhubarb mixture into an unbaked, chilled pie shell. cover filling with top crust. flute and vent the pie.
• bake on bottom rack of oven at 425 degrees f (220 degrees c) for 10 minutes, then at 375 degrees f (190 degrees c) for 30 minutes. cool somewhat before cutting.