Rhubarb custard pie

Ingredients: Two eggs well-beaten, one cupful of sugar, one and one-half cupfuls of sweet milk, one cupful of rhubarb cut rather fine, and a pinch of salt.

Stir well together, pour into a deep pie plate lined with rich pastry, and bake slowly until the rhubarb is tender. Strips of pie crust may be placed over the top of the pie if desired, or it can be topped with a meringue.


About this story

Source publication: Los Angeles Herald

Source publication date: December 18, 1910

Filed under: 1910s, Christmas, Dessert recipes

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