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Lemon Blueberry Cheesecake Bars


Lemon Blueberry Cheesecake Bars




– 1 cup granulated sugar
– ¼ cup all-purpose flour
– ¼ teaspoon ground nutmeg
– 3 cups fresh rhubarb, diced
– 2 large eggs
– 1 tablespoon milk
– 1 tablespoon butter, melted
– 1 unbaked pie crust (9-inch)
– Optional: powdered sugar for dusting



1. **Prepare the Filling**:
– In a large bowl, combine the granulated sugar, all-purpose flour, and ground nutmeg. Mix well.
– Add the diced rhubarb to the sugar mixture and toss to coat evenly.

2. **Mix the Custard**:
– In a separate bowl, beat the eggs. Add the milk and melted butter, and whisk until combined.
– Pour the egg mixture over the rhubarb mixture and stir until well combined.

3. **Assemble the Pie**:
– Preheat your oven to 400°F (200°C).
– Roll out the pie crust and fit it into a 9-inch pie plate.
– Pour the rhubarb custard mixture into the prepared pie crust.
– Optionally, you can create a lattice top with additional pie crust or use a solid top crust with slits for steam to escape.

4. **Bake the Pie**:
– Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
– If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil to prevent burning.

5. **Cool and Serve**:
– Allow the pie to cool completely before slicing. This helps the custard set properly.
– Dust with powdered sugar before serving if desired.


Enjoy your delicious Rhubarb Custard Pie!

Would you like more recipes or any additional tips?

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