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Rhubarb Custard Pie

Ingredients:

  • 2 1/2 cups diced rhubarb
  • Custard: 4 eggs (US large)
  • 1 2/3 cups milk
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp vanilla  

Directions:

  1. Preheat oven to 350 degrees F.
  2. Beat eggs, milk, sugar, salt and vanilla in a large bowl
  3. Add rhubarb to pie shell.
  4. Pour custard over rhubarb.
  5. Bake pie shell (1/2 flaky crust recipe) in 450 degree oven for 30 minutes.
  6. Pour rhubarb custard into pie shell.
  7. Bake in 350 degree oven 1 hour or until custard is set.
  8. Cool and refrigerate until serving.

 

 

 

Boston Cream Pie

Looks much more complicated than it is.

Cake

Ingredients:

  • 2 eggs (separated)
  • 1/2 cup sugar
  • 2 1/4 cups sifted cake flour
  • 1 cup sugar
  • 3 tsp baking powder
  • 1 tsp. salt
  • 1/3 cup salad oil
  • 1 cup milk (divided)
  • 1 1/2 tsp. vanilla  

Directions:

  1. Beat egg whites until soft peaks form.
  2. Gradually add 1/2 cup sugar, beating until very stiff peaks form.
  3. Sift together remaining dry ingredients into another bowl.
  4. Add oil, 1/2 cup of milk, and vanilla.
  5. Beat 1 minute at medium.
  6. Add remaining milk and egg yolks.
  7. Beat 1 minute.
  8. Fold in egg white mixture.
  9. Bake in 2 greased and lightly floured 9-inch cake pans in 350 degree oven for 20 minutes.
  10. Cool 10 minutes and remove from pans.
  11. Cool completely.
  12. Fill with cream filling and frost with chocolate glaze.  

Filling

Ingredients:

  1. 1/3 cup sugar
  2. 3 Tbsp. flour
  3. 1/4 tsp. salt
  4. 1 1/4 cups milk
  5. 1 beaten egg
  6. 1 Tbsp. butter
  7. 1 tsp. vanilla  

Directions:

  1. In saucepan, combine sugar, flour, and salt.
  2. Gradually add milk and mix well.
  3. Cook over medium heat until mixture thickens and boils, stirring constantly, then cook and stir 2 more minutes.
  4. Gradually add the hot mixture into the egg and then return to saucepan.
  5. Cook and stir until mixture just boils again.
  6. Stir in butter and vanilla.
  7. Cover with waxed paper and cool.  

Chocolate Glaze

Ingredients:

  • 1 1/2 1-ounce squares unsweetened chocolate
  • 2 Tbsp. butter
  • 1 1/2 cups sifted powdered sugar
  • 1 tsp. vanilla
  • 3 Tbsp. boiling water
  • 2-3 tsp. water  

Directions:

  1. Melt chocolate and butter over low heat, stirring constantly.
  2. Remove from heat.
  3. Stir in powdered sugar and vanilla until crumbly.
  4. Add 3 Tbsp. boiling water, then additional water 1 tsp. at a time to form medium consistency.
  5. Pour quickly over top of cake and spread evenly over top and sides.  

Assembly:

  1. Place one cooled cake on plate.
  2. Spoon cooled filling on top of cake.
  3. Place second cooled cake on top of filling.
  4. Pour Chocolate Glaze over cake as soon as glaze is done.
  5. Refrigerate until all is very cold.
  6. Garnish with mint leaves or cherries.

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