This recipe makes a 10-inch pie that 's packed with rhubarb and sugar. The rhubarb is diced, piled into a prepared crust and covered with a vanilla custard mixture. The top crust is popped on and the pie is baked in a hot oven for an hour.
INGREDIENTS (for 8 servings):
- 1 recipe pastry for a 9 inch double crust pie
- 3 eggs
- 2 cups white sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 tablespoon butter
- 4 cups diced rhubarb
Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.