Rhubarb is a great spring-early summer treat. It tastes better fresh from your garden. Use it fresh from the garden to make this rhubarb custard pie recipe.
Serves: 1 pie, 6 slices
Did you Know? From a botanical perspective, Rhubarb is a vegetable. But. we treat it like fruit in cooking. And it is often eaten in desserts. In 1947, the United States gave it the legal designation as a “fruit” to avoid the high tariffs imposed on imported vegetables.
1 package Pie Crust Mix
2 cups Rhubarb, washed, cut into 1-inch lengths
1 1/2 cups Sugar
1/4 cups All-Purpose Flour
2 Eggs, beaten
2 tsp. Lemon Juice
2 Tbs. Butter or Margarine
1 Tbs. Sugar
Preheat the oven to 450 ° F.
Make pie crust per the direction on the package. Divide in two and roll out two circles.
Place one pie crust into a 9″ pie plate.
In a large bowl, combine rhubarb, sugar, flour, eggs, lemon juice, and salt.
Pour ingredients into the pie plate.
Dot with butter or margarine.
Place the second pastry on top of the pie.
Trim and crimp around the edges of the pie.
Cut 4-6 one-inch slits into the top pastry.
Sprinkle pie with 1 Tbs. sugar.
Bake in the oven at 450° F for 10 minutes. Then, reduce the heat to 350 ° F, and bake for another 30 minutes.
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