Rhubarb Custard Pie


3 1/2 cups chopped fresh or frozen rhubarb
1  1/2 cups sugar
3 eggs, lightly beaten
1/4 cup half & half (or whipping cream)
1 tablespoon flour
1/8 teaspoon salt
1 9-inch unbaked pie shell


Heat the oven to 375 degrees.  Combine first 6 ingredients.  Sprinkle an additional 1 tablespoon of flour over the crust.  Pour the rhubarb mixture into the crust.  Bake for 30 minutes at 375 degrees, then reduce heat to 350 degrees and continue baking another 30 minutes or until custard is set.


This rhubarb pie has a German heritage and an old-fashioned appeal.  It is delicious with homemade whipped cream!

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