Rhubarb Custard Pie I You Have To Try

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Rhubarb Custard Pie I

"My ex-mom-in-regulation used to make this for me. It's no longer a milk custard type, and it is not like a everyday rhubarb pie. It's just first rate! Fresh or frozen rhubarb can be used."

Ingredients :

2 1/2 cups rhubarb, cut into half of inch pieces
2 egg yolks
1 cup white sugar
2 half of tablespoons all-reason flour
1 tablespoon butter
2 (9 inch) unbaked pie crusts

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H

Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If the usage of clean rhubarb, use three tablespoons flour; if the usage of frozen rhubarb, handiest use 2 tablespoons. Stir in rhubarb pieces.
Dump rhubarb aggregate into an unbaked, chilled pie shell. Cover filling with pinnacle crust. Flute and vent the pie.
Bake on bottom rack of oven at 425 tiers F (220 ranges C) for 10 mins, then at 375 stages F (190 ranges C) for half-hour. Cool quite before slicing.

Notes :

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