Desserts.RhubarbCustardPie History
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May 17, 2008, at 12:33 AM
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Changed line 5 from:
Source: Bon Appetit Magazine - June 1979\\
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Source: Bon Appetit Magazine/June 1979\\
April 14, 2008, at 02:32 AM
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Added lines 1-23:
Name: Rhubarb Custard Pie\\
Key Ingredient: rhubarb\\
Preparation: bake\\
Cuisine: American\\
Source: Bon Appetit Magazine - June 1979\\
Food Group: pie\\
Meals: dinner, picnic\\
Courses: dessert\\
Temperature: hot, room\\
Effort: easy\\
Prep. Time: :25\\
Elapsed Time: 1:25\\
Servings: 8
3-1/2 cups coarsely chopped fresh rhubarb or frozen unsweetened rhubarb, thawed and drained\\
1-1/2 cups granulated sugar\\
3 eggs, lightly beaten\\
1/4 cup half-and-half\\
1/8 teaspoon salt\\
1 tablespoon flour\\
1 8-inch unbaked pie shell
Preheat oven to 375F. Combine first 5 ingredients in large bowl. Sprinkle flour evenly over bottom of pie shell. Pour rhubarb mixture into shell. Bake in lower third of oven until set, about 1 hour.
Key Ingredient: rhubarb\\
Preparation: bake\\
Cuisine: American\\
Source: Bon Appetit Magazine - June 1979\\
Food Group: pie\\
Meals: dinner, picnic\\
Courses: dessert\\
Temperature: hot, room\\
Effort: easy\\
Prep. Time: :25\\
Elapsed Time: 1:25\\
Servings: 8
3-1/2 cups coarsely chopped fresh rhubarb or frozen unsweetened rhubarb, thawed and drained\\
1-1/2 cups granulated sugar\\
3 eggs, lightly beaten\\
1/4 cup half-and-half\\
1/8 teaspoon salt\\
1 tablespoon flour\\
1 8-inch unbaked pie shell
Preheat oven to 375F. Combine first 5 ingredients in large bowl. Sprinkle flour evenly over bottom of pie shell. Pour rhubarb mixture into shell. Bake in lower third of oven until set, about 1 hour.