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Dionetta Hudzinski

Rhubarb Custard Pie (Mom Hudzinski’s recipe)
1. Pre made pie shell
2. Cut Rhubarb into thin slices and place in the pie shell (fill to the top)
3. Beat 2 eggs until frothy, set aside
4. In a bowl Mix ¾ cup sugar and 2 tablespoons flour
5. Add 3 tablespoons water to the sugar and flour mixture
6. Add this mixture to the eggs
7. Pour over the rhubarb and dot with butter
8. Sprinkle with cinnamon
Bake in oven at 400o for 35 – 45 minutes