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Rhubarb Custard Pie

2 eggs, separated

1 cup milk (or half & half)

2 Tbsp. melted butter

2 Tbsp. flour

¼ tsp. salt

1 cup sugar

2 cups cut rhubarb

1 unbaked pie shell

 

Beat egg yolks, sugar, salt, flour and butter until light; add milk.  Pour mixture over rhubarb in pie shell. Bake at 400° for 10 minutes, then 300° until custard is set. Then beat egg whites with 2 Tbsp. of sugar. Top baked custard with egg white mixture and return oven to lightly brown. 

Picking InfoJuly 17th, 2019

  THE 2019 SEASON IS OVER BLUEBERRY PICKING 2020 Mid -June               PICKING INSTRUCTIONS 1. Check in at sales building to get picking containers. 2. P

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

Picking Hours Update May 30th, 2019

Good morning Pickers,    Picking hours for the remainder of the week will be Thursday 8am-2pm Friday 8am-12noon Saturday 8am-12 noon or as long as the berries last  We will let you know

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