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Rhubarb Custard Pie Recipe

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

Contributor:  
Contributor:  
Elaine Dack
Added: Sunday, November 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. rhubarb (diced), may be frozen (do not thaw)
2 egg yolks
1 1/3 c. sugar
3 T. flour (heaping); 1 extra T. if frozen rhubarb is used
1/4 c. sour cream
1/8 t. salt
3 drops red food coloring
1/4 t. almond flavoring
1/2 t. cinnamon

Directions:
Directions:
Prepare 2 crust pie. Combine rhubarb and sugar; set aside. Combine sour cream and egg yolks; beat slightly. Add remaining ingredients to rhubarb and sugar, stir well. Add sour cream mixture and stir again. Pour into unbaked pie shell. Dot with 1 tablespoon butter. Top with 2nd pie crust. Sprinkle with sugar and cinnamon. Bake at 450 10 minutes; reduce temp. to 350 and continue baking for 30-40 minutes longer. Cover edges with foil if they get too brown before pie is done. Cool.

 

 

 

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