This treasured family recipe, passed down through generations, delivers the best rhubarb custard pie you'll ever taste! Imagine the perfect balance of tart rhubarb and creamy custard, nestled in a flaky, golden crust. This recipe, with its yellowed and slightly stained pages, is a testament to its time-tested deliciousness – a true springtime tradition you won't want to miss. Get ready to bake up a slice of nostalgia and pure, unadulterated flavor!
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Zubereitung von My Mom's Rhubarb Custard Pie
Preheat oven to 350°F (175°C). Prepare your pie crust (either homemade or store-bought).
In a large bowl, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the eggs, one at a time, until well combined.
Stir in the vanilla extract and milk until smooth.
In a separate bowl, toss the rhubarb with 2 tablespoons of sugar.
Pour the rhubarb mixture into the prepared pie crust.
Pour the custard mixture evenly over the rhubarb.
Bake for 50-60 minutes, or until the custard is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
Let the pie cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information(Approximate per serving)
Sodium
14 g
Sugar
215g
Fat
76g
Carbs
27g
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Wie lange dauert die Zubereitung von My Mom's Rhubarb Custard Pie?
My Mom's Rhubarb Custard Pie dauert insgesamt etwa 110 Minuten – ungefähr 30 Minuten Vorbereitung und 80 Minuten Kochzeit.
Wie viele Kalorien hat My Mom's Rhubarb Custard Pie?
My Mom's Rhubarb Custard Pie hat etwa 596.3 Kalorien pro Portion, mit ungefähr 19 g Eiweiß, 27 g Kohlenhydraten und 39 g Fett.
Welche Zutaten brauche ich für My Mom's Rhubarb Custard Pie?
Die wichtigsten Zutaten für My Mom's Rhubarb Custard Pie sind Butter, Flour, Sugar, Rhubarb, Egg Yolks, Salt. Die vollständige Liste mit Mengenangaben findest du oben.
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