Rhubarb Custard Pie

Rhubarb Custard Pie can be made with frozen, thawed rhubarb if fresh is not available, either way this pie is wonderful!

2 Tbsp. + 2 tsp. butter

1 1/4 cup sugar

3 cups rhubarb, chopped

1/4 cup cornstarch

6 Tbsp. water, divided

2 egg yolks, beaten

1 tsp. vanilla extract

9 inch pie crust recipe, baked

Garnish: whipped cream

Melt butter in a saucepan, add sugar and rhubarb.

Cook over medium heat until sugar is dissolved and rhubarb is tender.

Combine cornstarch and 3 Tbsp. water in a separate small bowl.

Add to rhubarb mixture in pan.

Combine egg yolks and remaining water, gradually add to rhubarb mixture in pan.

Cook, stirring constantly, over low heat until thickened. Stir in vanilla.

Pour into baked pie crust, cool completely. Garnish with whipped cream.

Chill until ready to serve.

Serves 6-8

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