Rhubarb Custard Pie III


  • 1 (9 inch) pie shell
  • 2 cups diced rhubarb
  • 2 egg yolks
  • 2 egg whites
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 3/4 cups scalded milk


Preheat oven to 400 degrees F (200 degrees C).

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Spread rhubarb evenly across bottom of pastry shell. Set aside.

In separate bowls beat egg yolks and egg whites. To yolks add sugar, salt, flour and milk. Mix well then gently fold in beaten egg whites. Pour mixture over rhubarb layer.

Place pie in preheated oven. Bake 10 minutes, then lower heat to 350 degrees F (175 degrees C). Bake 40 to 50 additional minutes. Cool before serving.