"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Bake 400 for 50 min.

Directions:
Directions:
Mix 1/2 sugar, 1/4 c flour, 1/4 tesp nutmeg and dash of salt. Add 3 beaten eggs beat till smooth. Stir in 4 c sliced 1 in. thin rhubarb. Prepare pastry for lattice top of pie. Line the 9 inch pie plate with the unbaked pie pastry. Fill with rhubarb mixture. dot with butter, put on lattice pie crust top.

Personal Notes:
Personal Notes:
This is delicious and different than the regular rhubarb pie.

 

 

 

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