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Rhubarb Custard
Makes TWO 9 inch pies
Melt: 8 oz unsalted butter Let cool Dice: 26 oz rhubarb into 1/4 inch pieces In blender: 8 eggs 16 oz milk 10 oz organic cane sugar 5 oz white flour (or gf blend) 1/2 t salt 1 T vanilla add the melted and cooled butter Blend until smooth Place the rhubarb into: TWO 9 inch buttered pie dishes Pour batter over, pressing the rhubarb under the batter. Bake 45-50 minutes until the top is browned and evenly puffed up. Cool completely. Serve at room temp or chilled.
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