This heirloom Rhubarb Custard Pie recipe passed down through generations, ... Weave strips over pie filling for a lattice top. Pinch the top and bottom crust on the edge together, ...

Make filling and assemble: Reduce oven temperature to 350°F. Whisk together sugar, flour, and salt in a bowl. Add sour cream, heavy cream, egg yolks, vanilla, and lemon zest and whisk until combined.

RHUBARB CUSTARD PIE. Makes one 9-inch pie. ... Bake for 50 to 60 minutes, until filling bubbles and crust is golden brown. Nutrition information per serving of 8: Calories480Fat27 gSodium112 mg.

4 cups cut-up rhubarb (1-inch pieces) Steps: Dot the filling with 1 tablespoon butter. Pour it into a 9-inch pastry-lined baking plate. Cover with a lattice dough top.

FOUND Janet Johnson of Pennsburg sent rhubarb recipes for Jean Dorner of Whitehall. Marge Drabi of Schnecksville sent in a Rhubarb Custard Pie recipe for Jean Dorner. Marie Kroboth of Whitehall sen… ...

To make the filling: Whisk the flour into a bowl and add the almond flour and sugar, whisking to combine. Whisk in the egg and milk. Slowly whisk in brown butter.