This is a recipe my mother used to make. It has a delicious custardy tart sweetness, and has always been my favorite.
Ingredients
- double crust ready-to-use pie crust: 1 piece
- rhubarb: 3 cups (diced)
- eggs: 2 piece
- ½ cups white sugar: 1 piece
- light cream: 0.33333 cup
- vanilla extract: 0.5 tsp
- all-purpose flour: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat an oven to 425 degrees F (220 degrees C).
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Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
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Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.
