Prep 20 mins
Cook 1 hr 10 mins
A teacher sent me this recipe to try as everyone at school makes it. I made 2 pies today. Very good.
- 4 eggs
- 1⁄2 cup melted butter
- 1⁄2 cup flour
- 1 3⁄4 cups milk
- 1 1⁄4 cups sugar
- 2 teaspoons vanilla
- 2 1⁄2 cups rhubarb
- Grease or spray 2 large pie plates.
- Cut rhubarb in 1 inch chunks.
- Scatter rhubarb in pie plate.
- Melt butter.
- In large bowl put the eggs, butter, flour, milk, sugar, and vanilla.
- Mix with a mixer or blender till mixed.
- Pour over rhubarb.
- When it's baked the crust will be on the bottom, custard in the middle, and rhubarb on top.
- Bake for 1 hour 10 minutes at 350°.
Lovely, straightforward and easy recipe! I've never made any sort of custard pie before. I made a few adjustments: 1) I halved the recipe to make 1 pie. 2) I used Concord Grapes and Italian Plums for the fruit as that's what I had on hand. 3) I reduced the sugar a smidge since the fruit I used doesn't require as much sugar as rhubarb. I accidentally used too much butter but this didn't have any affect on the pie. I also dusted the top with a little cinnamon. For such a risk I was taking with this recipe it came out very good! Would work great with all kinds of fruit.
I made the pie with gluten free flour and it turned out really well. Gluten free pastry is awful to bake with and usually ends up being rock hard but this was fab!!it worked so well that i am making another 2 pies today.
Perfect! Very nice adaptable recipe. I can't have sugar, so I took out the butter and sugar, and used 1 and 1/3 cup brown rice syrup and 1/4 tsp baking soda instead. Very few recipes have turned out well with this substitution, but I didn't have to change to baking time or anything. Thanks!