"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rhubarb Custard Pie Recipe

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This recipe for Rhubarb Custard Pie, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arline Parker
Added: Tuesday, May 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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 400 for 50-60 minutes. Serves 6-8.

 

 

 

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