Ingredients4 h 30 m servings 404
- Preheat an oven to 425 degrees F (220 degrees C).
- 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.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 404 calories; 16.3 61 4.8 46 253 Full nutrition
ReviewsRead all reviews 5
I will make it again but I will make some changes probably add some cornstarch to thicken it up,because it appears to be awfully runny after it's been baked. Other than that it tasted really goo...
The easiest of the recipes I've seen, and completely delicious. The rhubarb still shines through with it's tartness. The custard is creamy and delicious. I pair with Chef John's homemade pie ...
We really enjoyed this recipe. We could hardly wait for it to cool completely, but definitely allow it to completely cool. We didn't have light cream, so I added 1 Tbsp of melted butter to the 1...