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Rhubarb Custard Pie Recipe

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

Contributor:  
Contributor:  
Nancy Bentfield (John Nutter Bentfield)
Added: Wednesday, June 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
pinch of salt
2 T. flour
2 eggs beaten
tsp. vanilla
c. heavy cream plus milk to make 2/3 cup
2 c. rhubarb

Directions:
Directions:
Mix sugar, salt and flour. Add eggs and vanilla. Add milk and cream mixture. Mix well. Pour this mixture over rhubarb in an unbaked pie shell. Sprinkle with cinnamon and nutmeg. Cover edge of pie shell with tin foil. Bake at 350 for about one hour. Serve with ice cream.

Personal Notes:
Personal Notes:
This recipe is from Nancy's grandmother, Christina Gohl (of Ashley, North Dakota). Although she is with us only in spirit, the recipe is a favorite of Nancy's, and now of the Bentfields.

 

 

 

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