OLD-FASHIONED RHUBARB PIE WITH VANILLA
CUSTARD
 KUKKA
INGREDIENTS

PIE:
2 eggs
200 ml caster sugar
100 ml vegetable oil
200 ml all-purpose flour
1 tsp baking powder
1 tsp vanilla sugar
125 ml milk
250 g rhubarb, thinly sliced
CUSTARD:
200 ml whipping cream
400 ml milk
3 eggs
1 tbsp corn starch (Maizena)
75 ml sugar
1 vanilla pod OR 1 generous tbsp vanilla sugar
INTRODUCTION

The best rhubarb pie and vanilla custard I've ever made or had. Both are very easy to make! You can use the pie batter for berry pies too.
METHOD

1.Beat the eggs and sugar. Add oil and vanilla sugar. Mix flour and baking powder. Add flour and milk in turns to the batter. Pour into a greased pie dish and spread the rhubarb slices on. Bake at 175 C for about 30 - 40 mins until a tester comes out clean. Serve with vanilla custard.
2.Measure all the ingredients for the custard into a non-stick kettle. Heat, mixing all the time, until the sauce thickens but don't let it boil. Move from heat and put the kettle into cold water and let the custard cool down, mixing it every now and then. If you used vanilla pod, remove it before serving the custard. You can also put the custard into a plastic container when it is cool and store it in the fridge until you are ready to eat (it thickens in the fridge which is good, too).



REVIEWS

been looking for an easy custard recipe. this is great-had it today with apple pudding. it was gorgeous: just like my granny used to make!

mairead fitzpatrick
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