"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Rhubarb Custard Pie, by Arline Parker, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs 2 T milk 1 1/2 cups sugar 3 T flour 1/2 tsp nutmeg 3 cups rhubarb,cut in pieces 2 tsp butter 2 pie crusts
Beat eggs. Add milk. Mix together and stir in dry ingredients. Mix in rhubarb. Cover 9 inch pie plate with bottom pie crust. Pour rhubarb mixture into crust and dot with butter. Cover with lattice top or plain top crust. Bake at 400º for 50-60 minutes. Serves 6-8.
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