Rhubarb Custard Pie IV Best Dishes

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Rhubarb Custard Pie IV

"A creamy rhubarb pie."

Ingredients :

1 (nine inch) pie shell
2 cups chopped rhubarb
1 cup white sugar
2 tablespoons all-motive flour
1/2 teaspoon floor nutmeg
2 eggs, crushed
4 teaspoons milk

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 350 tiers F (one hundred seventy five degrees C).
Spread rhubarb lightly throughout unbaked pastry shell.
In a medium bowl integrate sugar, flour, and nutmeg. Mix properly, then upload eggs and milk. Beat till clean and pour aggregate over rhubarb layer.
Cover edges of pie shell with aluminum foil to save you overbrowning. Bake in preheated oven for 50 mins. Remove foil from crust and bake an additional 10 mins.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook it lightly, and make easy-up easier.

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