Description
Rhubarb in a custard filling – perfection.
Ingredients
Scale
- 1 1/2 cups (340 g) granulated sugar
- 4 Tablespoons plain flour
- 3 Tablespoons milk
- 1 teaspoon grated nutmeg
- 1 teaspoon vanilla extract
- 3 eggs
- 4 cups (300g) rhubarb, sliced
- 1 9 inch (22cm) unbaked pie crust
Instructions
- Pre-heat oven to 375º F (190º C)
- Combine sugar, flour, milk, nutmeg, vanilla and eggs in a mixing bowl.
- Add rhubarb.
- Spoon the fruit mixture into pie pan lined with an unbaked crust that extended two inches over the sides.
- Fold the extra pastry back onto filling to give the pie a rustic look and make a fancy latticework unnecessary.
- Bake for 70 minutes in a 190-degree C / 375-degree oven until the crust to brown and the custard to set.
Notes
Lovely for breakfast if you’re lucky enough to have leftovers.
- Prep Time: 5 mins
- Cook Time: 70 mins