The thick egg custard filling for this pie is lovely. First egg yolks are blended with flour, sugar and lots of scaled milk, and then stiffly beaten egg whites are gently folded in. This yummy custard is then spooned over diced rhubarb that 's piled in th
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie shell
- 2 cups diced rhubarb
- 2 egg yolks
- 2 egg whites
- 3/4 cup white sugar
- 1 pinch salt
- 1 1/2 tablespoons all-purpose flour
- 1 3/4 cups scalded milk
PREPARATION:
Preheat oven to 400 degrees F (200 degrees C).
Spread rhubarb evenly across bottom of pastry shell. Set aside.
In separate bowls beat egg yolks and egg whites. To yolks add sugar, salt, flour and milk. Mix well then gently fold in beaten egg whites. Pour mixture over rhubarb layer.
Place pie in preheated oven. Bake 10 minutes, then lower heat to 350 degrees F (175 degrees C). Bake 40 to 50 additional minutes. Cool before serving.