Roasted Rhubarb & Rhubarb Pie | | |
Recipe type: Dessert
Author: Carol Egbert
Prep time: 10 mins
Cook time: 70 mins
Total time: 1 hour 20 mins
Serves: 8
Old fashioned rhubarb pie with custardy filling.
- piecrust
- 1 1/2 c sugar
- 4 T flour
- 3 T milk
- 1 t nutmeg
- 3 eggs
- 4 cups sliced rhubarb
- Pre-heat oven to 375º. Mix together, in this order to avoid lumps, sugar, flour, milk, nutmeg, eggs, and rhubarb.
- Pour into unbaked crust, fold pastry onto filling, sidestepping the need to master fancy lattice work.
- Bake for approximately 70 minutes or until the crust is brown and the custard has set.
Recipe by Vermont food from a country kitchen - Carol Egbert at http://www.carolegbert.com/roasted-rhubarb-rhubarb-pie