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Rhubarb Custard Pie IV

Rhubarb Custard Pie IV
Rhubarb Custard Pie IV might be just the dessert you are searching for. This vegetarian recipe serves 10. One portion of this dish contains roughly 13g of protein, 48g of fat, and a total of 925 calories. If you have eggs, flour, ground nutmeg, and a few other ingredients on hand, you can make it. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
Spread rhubarb evenly across unbaked pastry shell.
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Pastry ShellsPastry Shells
RhubarbRhubarb
SpreadSpread
3
In a medium bowl combine sugar, flour, and nutmeg.
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NutmegNutmeg
All Purpose FlourAll Purpose Flour
SugarSugar
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BowlBowl
4
Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
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RhubarbRhubarb
EggEgg
MilkMilk
5
Cover edges of pie shell with aluminum foil to prevent overbrowning.
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Pie CrustPie Crust
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Aluminum FoilAluminum Foil
6
Bake in preheated oven for 50 minutes.
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OvenOven
7
Remove foil from crust and bake an additional 10 minutes.
Ingredients you will need
CrustCrust
Equipment you will use
OvenOven
Aluminum FoilAluminum Foil
DifficultyHard
Ready In45 m.
Servings10
Health Score6
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsSpring
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