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Granny's Rhubarb Custard Pie
Ingredients:
2 c. rhubarb
1 unbaked pie shell
3 egg yolks, beaten
1 c. sugar
3 heaping Tbs. flour
1 1/2 c. milk
1 tsp. vanilla
3 egg whites
6 tsp. sugar
2 c. rhubarb
1 unbaked pie shell
3 egg yolks, beaten
1 c. sugar
3 heaping Tbs. flour
1 1/2 c. milk
1 tsp. vanilla
3 egg whites
6 tsp. sugar
Directions:
Place rhubarb in covered casserole dish and bake without water until soft but not mushy (about 30 minutes at 350). Cool and place in pie shell. Mix together the egg yolks, 1 c. sugar, flour, milk and vanilla and pour over the rhubarb. Bake at 450 for 15 minutes, then at 350 for about 1 hour until set. Cool. Beat egg whites until soft peaks form and gradually add 6 Tbs. sugar until meringue is fairly stiff. Cover pie with the meringue and bake at 300 until lightly browned.
Makes 6-8 Servings
Place rhubarb in covered casserole dish and bake without water until soft but not mushy (about 30 minutes at 350). Cool and place in pie shell. Mix together the egg yolks, 1 c. sugar, flour, milk and vanilla and pour over the rhubarb. Bake at 450 for 15 minutes, then at 350 for about 1 hour until set. Cool. Beat egg whites until soft peaks form and gradually add 6 Tbs. sugar until meringue is fairly stiff. Cover pie with the meringue and bake at 300 until lightly browned.
Makes 6-8 Servings
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