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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How to Make 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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