Rhubarb Custard Pie I

Name: Rhubarb Custard Pie I
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp butter; 2 egg yolks; 3 Tbsps all-purpose flour; 591 milliliters rhubarb, cut into 1/2 inch pieces; 2 9-inchs (9 inch) unbaked pie crusts; 237 milliliters white sugar

Rhubarb Custard Pie I requires around 1 hour from start to finish. This recipe serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 369 calories, 4g of protein, and 16g of fat per serving. It works well as a very budget friendly dessert for Mother's Day. A mixture of butter, unbaked pie crusts, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.

Ingredients you will need

Egg Yolk

Butter

Rhubarb

All Purpose Flour

Sugar

Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.

Ingredients you will need

Pie Crust

Rhubarb

Crust

Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.

Equipment you will use

Oven