Rhubarb Custard Pie
Rhubarb Custard Pie is an moderately easy dinner. Made with 3 eggs, 3 tbsp. milk, 2 c. sugar, 3 tbsp. quick cooking tapioca and 2 (9-inch) pie crusts, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Beat eggs lightly.
Blend milk, sugar and tapioca (2 separate bowls for egg and milk mixtures).
Stir milk mixture into eggs. Place fruit into 1 crust.
Pour in egg mixture; dot with butter. Top with second crust.
Make slits in top crust.
Bake at 425° for 15 minutes.
Lower temperature to 350° and bake 35 to 40 minutes longer.
🍷 Perfect Pairings
Complete your meal with these
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