Rhubarb Custard Pie

INGREDIENTS
1 9-inch pie crust, unbaked, store bought or homemade
3 cups chopped rhubarb (if using frozen allow to thaw, drain, and then coat with flour)
1 1/4 cups sugar
3 eggs
1 cup heavy cream
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla extract

PREPARATION
Preheat oven to 400˚.
Beat three eggs in a medium bowl. Add to this all ingredients except for rhubarb and mix well.
Place pie pan filled with crust on a lipped baking pan for easy transfer to oven. Place chopped rhubarb into unbaked pie crust.
Pour custard mixture over rhubarb.

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