Does anyone have a good recipe for rhubarb pie?

One of the recipes I suggest you try is the Rhubarb Custard Pie recipe. This pie is a two in one dessert of both pie and custard recipe. One thing I love about this pie recipe is that the pie crust is very well done and the filling is delicious too.

I have always included this on the list of recipes for desserts. My loved ones, relatives, friends and neighbors have already tried this recipe, and they were thankful for it. Rhubarb Custard Pie is fairly easy recipe with all the important ingredients available at the local grocery store.It takes only 20 minutes of preparation, 20 minutes of cooking and makes a total of 10 servings.

Here is my Rhubarb Custard Pie, courtesy of allrecipes. Com: Ingredients 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup shortening 1/4 cup water 1 tablespoon vinegar 1 egg, beaten 3 eggs 3 1/2 tablespoons all-purpose flour 1 1/2 cups white sugar 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 2 tablespoons butter, softened 1/4 cup orange juice 4 cups diced rhubarb Directions 1. Preheat oven to 450 degrees F (230 degrees C).

2. To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form.

Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan.

3. To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg.

Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb.

Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell.4. Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking the pie at this temperature for 35 more minutes.

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