Rhubarb Custard

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Rhubarb Custard

Recipe Information
Source: Diane Serves/Makes:6 or more Ingredients 2 eggs, separated (use egg whites for Meringue, yolks for custard) 2 cups (475 ml) milk 2 tbsp (30 ml). sugar Light Pastry Chopped Rhubarb Sugar Meringue Preparation Make the custard by using the yolks of 2 eggs, milk and sugar. Line a deep pudding dish with a light pastry, and cover the bottom with a layer of chopped rhubarb, well rolled in sugar. Pour over this the custard and bake in a 325 degree (175 C.) oven until knife inserted just off center comes out clean, about 45 to 50 minutes. Make a meringue of the whites of the eggs, spread over the baked custard, brown lightly in a 350 degree (175 C.) oven, and seve hot or cold, as desired. Comments This recipe is from 1923.

Recipe Information

Serves/Makes:6 or more

Ingredients

Preparation

Make the custard by using the yolks of 2 eggs, milk and sugar.
Line a deep pudding dish with a light pastry, and cover the bottom with a layer of chopped rhubarb, well rolled in sugar.
Pour over this the custard and bake in a 325 degree (175 C.) oven until knife inserted just off center comes out clean, about 45 to 50 minutes.
Make a meringue of the whites of the eggs, spread over the baked custard, brown lightly in a 350 degree (175 C.) oven, and seve hot or cold, as desired.

Comments

This recipe is from 1923.