Steps to Make Rhubarb Custard Pie Recipe With Tapioca

Rhubarb Custard Pie Iv

Rhubard is the star in this rich and creamy pie.

Recipe Summary Rhubarb Custard Pie Iv

A creamy rhubarb pie.

Ingredients | Rhubarb Custard Pie Recipe With Tapioca

1 (9 inch) pie shell

2 cups chopped rhubarb

1 cup white sugar

2 tablespoons all-purpose flour

½ teaspoon ground nutmeg

2 eggs, beaten

4 teaspoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C).

Spread rhubarb evenly across unbaked pastry shell.

In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.

Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

Info | Rhubarb Custard Pie Recipe With Tapioca

Servings: 8 Yield: 1 pie

TAG : Rhubarb Custard Pie Iv

Desserts, Pies, Fruit Pie Recipes, Rhubarb Pie Recipes,

Images of Rhubarb Custard Pie Recipe With Tapioca

Rhubarb Custard Pie Recipe With Tapioca / Rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling.

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