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