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Rhubarb Custard Pie Recipe

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

Contributor:  
Contributor:  
Grandma Shultz
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 C sugar
1/4 C flour
1/3 tsp. nutmeg
3 slightly beaten large eggs
2 C rhubarb (cut in small slices)
2 T margerine
9 inch pie shell

Directions:
Directions:
Blend sugar, flour, nutmeg. Beat in slightly beaten eggs. Add rhubarb. Fill 9 inch unbaked pie shell with mixture. Dot with 2 T margarine. Bake at 400 degrees for 50-60 minutes. If filling isn't set, use handle of table knife to crack the shell on top of the pie and bake a few minutes longer.

Personal Notes:
Personal Notes:
We have 2 slightly different versions of this recipe. The other recipe called for 3 C rhubarb instead of 2 C and a 1/2 tsp. of nutmeg instead of 1/3 tsp.

 

 

 

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