Dessert for 8

Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Total time: 90 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups rhubarb; 1 1/2 cups sugar; 1/4 tsp salt; 4 tbsp dry tapioca; 2 eggs; 1 top and bottom ready-made pie crust

$6.50for 490 minServes 8

This pie combines tart rhubarb with a sweet egg custard between two crusts, then bakes until the filling is firm.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Berries, 20 oz$0.40/oz typical	20 oz	$8.00Typical price
	Eggs, 2$0.30 each typical	2	$0.60Typical price
	Pie crust, 1$3.49 each typical	1	$3.49Typical price
Total for the servings shown		$13.01

Pantry staples you likely have

Sugar and brown sugarCornstarch, vanilla, yeast, cocoa

Not included in the cost.

90 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

American Vegetarian Dairy-free Budget Desserts Spring

Typical price

$1.63 per serving$6.50 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 cups rhubarb
1 1/2 cups sugar
1/4 tsp salt
4 tbsp dry tapioca
2 eggs
1 top and bottom ready-made pie crust

Steps

Heat the oven to 400 F and place the bottom crust in a 9-inch pie pan.
Mix the rhubarb, sugar, salt, dry tapioca, and eggs in a bowl.
Pour the rhubarb mixture into the crust, cover with the top crust, and cut several vents.
Bake at 400 F for 15 minutes, then reduce the heat to 350 F and bake for 45 minutes.
Cool the pie for 30 minutes, until the custard is firm and the crust is set.

Main ingredient on sale this week? See what to make with eggs on sale.