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Rhubarb Custard Pie
Author/Submitted by:
Servings: 8
Categories:
Custard-Pie
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Desserts
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Pies & Pastries
Ingredients: 3
eggs 3
tb
milk 2
c
sugar 3
tb
tapioca,
quick-cooking type
pastry for double-crust 9"
pie 2
ts
butter
light cream,
optional
cinnamon sugar,
optional
Directions:
In a mixing bowl, beat eggs lightly; blend in milk. Combine sugar and
tapioca; stir into egg mixture. Place bottom pastry in a pie plate; add
rhubarb. Pour egg mixture over rhubarb. Dot with butter. Cover with
top pastry. Make slits in top for steam to escapt. If desired, brush
pastry with light cream. Bake at 425 degrees for 15 minutes; reduce heat
to 350 degrees. Bake 35-40 minutes longer or until lightly browned.
Sprinkle with cinnamon-sugar if desired. Cool on a wire rack. Store in
refrigerator. Yield: 6-8 servings.
From Reminisce July/Aug '93 -A "Golden Oldie" recipe from Lucille
Proctor, Panguitch, UT. (she says that rhubarb is technically a
vegetable but is usually served as a fruit and was considered a "spring
tonic".
Formatted for MM by Pegg Seevers
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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