Recipe: Rhubarb Custard

Thanks to co-op member Lydia


I’d like to contribute a simple rhubarb recipe we’ve been enjoying lately.
Rhubarb Custard
This can be used as a pie filling or cooked on its own.  There is a lot of wiggle room on the ingredients -
use what you have handy.
5-6 stalks rhubarb, chopped into 1/2” slices
1 to 1 1/2 cups milk
3 tablespoons cornstarch
1 cup sugar or more to taste
2-4 eggs
1 teaspoon vanilla
1/2 teaspoon salt
Heat oven to 350. 
Put rhubarb slices in a pie plate or casserole dish.
Mix everything else together and pour over rhubarb. 
Bake until moistly set , about 1 hour.

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