Rhubarb Custard Pie  

Ingredients

•  1 recipe pastry for a 9 inch double crust pie
• 3 eggs
• 400 g white sugar
• 30 g all-purpose flour
• 5 ml vanilla extract
• 45 ml milk
• 15 g butter
• 490 g diced rhubarb

Directions

1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
2. In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
3. Bake at  205 degrees C for 50 to 60 minutes.

View our Yorkshire menus at the Restaurant at the Royal Academy for David Hockney RA: A Bigger Picture