"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rhubarb Custard Recipe

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This recipe for Rhubarb Custard, by , is from The Brazil Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ray Brazil
Added: Tuesday, May 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. diced rhubarb small
1 1/2 c. sugar,
3/4 stick oleo,
3 eggs

Directions:
Directions:
Cook rhubarb with a little water until soft.
Cream sugar & oleo, mix eggs & rhubarb. Pour into unbaked pie shell. Bake at 350 while, then lower to 325 till firm.
P.S. You didn't think I could spell Rhubarb! Ha!

Personal Notes:
Personal Notes:
Eula Becks recipe.

 

 

 

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