9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Rhubarb Custard Pie

2 eggs, separated

1 cup milk (or half & half)

2 Tbsp. melted butter

2 Tbsp. flour

¼ tsp. salt

1 cup sugar

2 cups cut rhubarb

1 unbaked pie shell

 

Beat egg yolks, sugar, salt, flour and butter until light; add milk.  Pour mixture over rhubarb in pie shell. Bake at 400° for 10 minutes, then 300° until custard is set. Then beat egg whites with 2 Tbsp. of sugar. Top baked custard with egg white mixture and return oven to lightly brown. 

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