"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

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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