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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