"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rhubarb Custard Pie Recipe

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

Contributor:  
Contributor:  
Tamara Wolff
Added: Sunday, June 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound rhubarb cut into 1/4" pieces (enough to fill a pie shell),
3/4 c. sugar,
1/4 c. sifted all purpose flour,
1-9" unbaked pie shell,
3 large eggs,
1/2 c. sour cream,
1 tsp. vanilla extract.

Directions:
Directions:
Heat oven to 350. In a large bowl, combine rhubarb, 1/2 c. sugar and the flour. Spoon into pie shell. In a small bowl, lightly beat eggs. Stir in sour cream, remaining 1/4 c. sugar and vanilla. Spoon over rhubarb. Bake 45-50 minutes or until filling bubbles and crust is golden brown. Cool on wire rack befoe cutting. Store in refrigerator.

 

 

 

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