Rhubarb Custard

1. 1

   Make the custard by using the yolks of 2 eggs, milk and sugar.

2. 2

   Line a deep pudding dish with a light pastry, and cover the bottom with a layer of chopped rhubarb, well rolled in sugar.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.