Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Total time: 60 min
Yield: 8 Servings
Ingredients: 1 (9-inch) pie shell; 2 cups chopped rhubarb; 1 cup white sugar; 2 tablespoons all-purpose flour; ½ teaspoon ground nutmeg; 🥚 2 eggs, beaten; 🥛 4 teaspoons milk

Cost $8, save $5

Source: Recommended by CookPal

60 Min
8 Servings
$8

Rhubarb Custard Pie

Cost $8, save $5

Source: Recommended by CookPal

60 Min
8 Servings
$8

INGREDIENTS

Pie Crust
- 1 (9-inch) pie shell
Filling
- 2 cups chopped rhubarb
- 1 cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground nutmeg
- 🥚 2 eggs, beaten
- 🥛 4 teaspoons milk

STEPS

Preheat the oven to 350°F (175°C).

Spread chopped rhubarb evenly in the unbaked pie shell.

Combine sugar, flour, and nutmeg in a medium bowl; mix well. Add eggs and milk and beat until smooth.

Pour the egg mixture over the rhubarb layer in the pie shell.

Cover the edges of the pie shell with aluminum foil to prevent overbrowning. Bake in the preheated oven for 50 minutes.

Remove the foil and bake for an additional 10 minutes.

NUTRIENTS

Per 1 serving

🔥

210

Calories

3
Protein
36
Carbs
7
Fats

💡 Cool the pie slightly before serving to ensure the custard sets well.Covering the pie shell edges with aluminum foil prevents them from burning during the baking process.Try serving the pie with a scoop of vanilla ice cream for an extra treat.