Sep 23, 2011

Rhubarb Custard Pie

my mother

1 1/2 c.white sugar
1/4 c. flour
1/2 tsp. nutmeg or cinnamon
3 eggs
4 c. rhubarb, sliced

1/2 c. flour
1/4 c. brown sugar
1/3 c. butter

pie crust

In a large bowl, combine the sugar, flour, nutmeg and eggs very well.  Stir in rhubarb by hand and turn into pie crust.

In a small bowl, combine flour, brown sugar and butter.  Use a pastry cutter to combine until crumbly.  Sprinkle over the top of the pie filling.

Cover the edges with foil.  Bake at 400 for 20 minutes, then remove foil and bake for another 20, or until topping is golden.

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