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A Taste to Remember

Updated: Sep 5, 2018

One of the very first harvests from the garden is the tart tasting rhubarb. As a child I would pick the stalks and eat them raw, dipping each bite into a bowl of sugar. My mom made rhubarb sauce, rhubarb crisp, rhubarb cake, but my absolute favorite was the rhubarb custard pie. The recipe came from my great grandmother and I always make several pies a year. I just can't get enough of the creamy, sweet, and tart combination.


In honor of my great grandmother, I would love to share this quick and easy recipe with you. I know you will love it!


Rhubarb Custard Pie


Ingredients:

1.5 Cups of Sugar

3 Tablespoons of Flour

2 Eggs

1 Cup of Cream

3 Cups of Chopped Rhubarb

1 Prepared Pie Shell (uncooked)


Combine all ingredients except rhubarb and blend well (I use a hand mixer and blend until smooth and well mixed). Spread chopped rhubarb in pie plate and pour custard mixture over top. Bake at 425 degrees for 10 minutes then reduce temperature to 350 degrees and cook for an additional 30-45 minutes, making sure custard is set. Allow to cool completely and enjoy!


Try it out and send me a message to let me know how you liked it!



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