Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Strawberry-Rhubarb Custard Pie
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- #87188
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 double pie crust (9 inch size)
3 eggs
1/4 cup milk
1 3/4 cup sugar
1/3 cup sifted all-purpose flour
1 pound rhubarb, washed, trimmed and cut in 1/2 inch pieces
1 cup strawberries, washed, hulled and halved
1 tablespoon butter
directions
Beat eggs slightly with milk in large bowl. Stir in sugar and flour. Fold in rhubarb and strawberries.
Pour into prepared pastry shell, dot with butter and cover with remaining top pie crust. Cut slits in top to allow steam to escape.
Bake in 400 degrees F oven for 1 hour until juices start to bubble out top of slits.
Cool and enjoy!
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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