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Rhubarb Custard Pie Recipe

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

Contributor:  
Contributor:  
Kelly Jean Simons on behalf of Jean Simons
Added: Saturday, July 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
3 tbsp milk
1/4 c flour
1 & 3/4 c sugar
4 c fresh pink rhubarb, cut into 1 inch pieces
or 4 c frozen rhubarb, thawed and drained and excess moisture out of the rhubarb.
1 tbsp butter
prepared crust for a 9" pie. Lattice cut the top crust

Directions:
Directions:
In a large bowl combine eggs, milk, sugar, flour and nutmeg. Beat until well mixed. Add rhubarb and mix throughly.Pour mixture into the prepared pie crust and dot with butter. Arrange lattice work crust over the top and pinch the ends to bottom crust.

Bake at 400 for 15 minutes, lower heat to 375 and bake for 35 to 40 minutes until crust is golden brown.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
20 minutes plus baking time
Personal Notes:
Personal Notes:
Rhubarb is a summer fruit staple in the Upper Midwest. Easily grown in gardens also grows wild.

Most kids grow up carrying around a little baggie of white sugar to dip their rhubarb stalks into. It's a great crisp sweet and pucker sour snack.

 

 

 

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