How Do You Make Rhubarb Custard Pie?
Rhubarb is often times referred to as pie plant. Some people believe that rhubarb is a fruit when it is actually a vegetable. Rhubarb is a close relative to garden sorrel. Rhubarb is rich in Vitamin C and in fiber. It is also a perennial and a welcome addition to many gardens because of its wide range of culinary uses in many pies and desserts. This recipe for Rhubarb Custard Pie was the recipe my grandmother used to serve to her family. She has since passed on and I think about her every time I make this wonderful pie. Her Rhubarb Custard Pie can convert even a rhubarb hater with its balance of the tartness of the rhubarb and the sweet, tangy custard. Combine sugar and flour in a large mixing bowl. Add eggs, sour cream, rhubarb, melted margarine, cinnamon, and vanilla. Pour into unbaked pie shell. Bake for 1 hour at 375 degrees F. Check the center by inserting a knife in the center. It should come out clean. Let cool before serving. Store leftovers in refrigerator.
