Name: Rhubarb Custard Pie
Ingredients: 1 1/2 cups flour; 1/4 tsp baking powder; 1/2 tps salt; 2 tbsp sugar; 1/2 cup butter (1 stick); 2 cups fresh rhubarb (about 1 lb), sliced ¼ inch; ½ cup plus 2 tablespoons sugar; 1 tsp cinnamon; 1 egg, beaten; 1 cup sour cream; 1/2 cup milk; 12 oz can evaporated milk

Rhubarb Custard Pie

West Union Gardens

Rhubarb is easy to freeze. Just chop or slice it, measure it for your recipes, and freeze in containers!

This recipe is a quick and easy one that we use over and over.

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Course Dessert

Ingredients

1 1/2 cups flour
1/4 tsp baking powder
1/2 tps salt
2 tbsp sugar
1/2 cup butter (1 stick)
2 cups fresh rhubarb (about 1 lb), sliced ¼ inch
½ cup plus 2 tablespoons sugar
1 tsp cinnamon
1 egg, beaten
1 cup sour cream
1/2 cup milk

or

12 oz can evaporated milk

Instructions

Preheat oven to 375 degrees.
Combine in bowl the first 4 ingredients.
Cut in the butter
Pat mixture over bottom and sides of a 9-inch square ovenproof dish, or 10-inch round pie plate. The mixture will seem dry – just get it spread evenly in the pan, not pressing down too hard.
Arrange rhubarb in pastry.
Sprinkle over sugar and cinnamon
Bake for 15 minutes.
Meanwhile, combine egg, sour cream and milk
Pour over rhubarb and bake 30-40 minutes longer, until the custard seems moderately solid when the pan is shaken gently. Custard will continue to set up as the pie cools.