Rhubarb Custard Pie with Crumb Topping
Jun 17, 2011 18:36:09 GMT -5
Post by finallyawake on Jun 17, 2011 18:36:09 GMT -5
Rhubarb is in season and our plants are producing prolificly right now! My shelves are filled with Rhubarb Jams and Jellies from last year so I am determined to use as much of it for fresh baking and cooking this year as I can.....or to share it with others.....yesterday I made two of these pies and they are a 5 star hit here! Enjoy!
Rhubarb Custard Pie With Crumb Topping
Filling Ingredients
1 9 single crust pie shell,un
4 1/2 cup(s) rhubarb,chopped into 1/2 pi
1 1/2 cup(s) sugar
1/4 cup(s) flour
1 dash(es) salt
3 eggs
1/2 teaspoon(s) vanilla
dash nutmeg, cinnamon, clove or allspice
OPTIONAL~ May coat rhubarb with package of strawberry jello if desired
Crumb Topping Ingredients
1/2 cup(s) flour
1/2 cup(s) sugar
1/4 cup(s) butter or margarine
Combine the filing ingredients with sliced rhubarb. Put in unbaked pie shell. Cover with crumb topping. Bake 425 degrees 40-50 minutes.
Rhubarb Custard Pie With Crumb Topping
Filling Ingredients
1 9 single crust pie shell,un
4 1/2 cup(s) rhubarb,chopped into 1/2 pi
1 1/2 cup(s) sugar
1/4 cup(s) flour
1 dash(es) salt
3 eggs
1/2 teaspoon(s) vanilla
dash nutmeg, cinnamon, clove or allspice
OPTIONAL~ May coat rhubarb with package of strawberry jello if desired
Crumb Topping Ingredients
1/2 cup(s) flour
1/2 cup(s) sugar
1/4 cup(s) butter or margarine
Combine the filing ingredients with sliced rhubarb. Put in unbaked pie shell. Cover with crumb topping. Bake 425 degrees 40-50 minutes.
