"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Unknown - Magazine - Before 1964
Added: Saturday, December 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 CUPS CORSELY CHOPPED FRESH RHUBARB OR FROZEN UNSWEETENED, THAWED AND DRAINED.

1 1/2 CUP SUGAR
3 EGGS, LIGHTLY BEATEN
1/4 CUP HALF AND HALF
1/8 TEASPOON SALT
1 TABLESPOON FLOUR

1 8 INCH UNBAKED PIE SHELL

Directions:
Directions:
PREHEAT OVEN TO 375 F. COMBINE FIRST 5 INGREADIENTS IN LARGE BOWL. SPRINKLE FLOUR EVENLY OVER BOTTOM OF PIE SHELL. FOUR RHUBARB MIXTYURE INTO SHELL. BAKE IN LOVER THIRD OF OVEN UNTIL SET, ABOUT 1 HOUR.

 

 

 

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