Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Yield: Serves 8
Cuisine: US & Canada
Ingredients: 2 (9-inch), pie dough rounds; 1 cup (7 ounces; 198 grams), sugar; 2 large, eggs; 2 tablespoons, all-purpose flour; 1/2 teaspoon, salt; 1 pound (454 grams), rhubarb, trimmed, halved lengthwise, and chopped

42 comments

Appears in Cook's Country April/May 2011

Desserts or Baked Goods

Could we really make a rhubarb pie without adding strawberries?

SERVES8

TIME1¼ hours, plus 30 minutes chilling and 4 hours cooling

WHY THIS RECIPE WORKS

We used a double crust for our Rhubarb Custard Pie dough, but we found that a lattice top crust worked just as well. Cooling the pie completely ensured that the juices didn’t leach out when we cut into it.

This is a members' feature.