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Rhubarb Custard Pie Recipe

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

Contributor:  
Contributor:  
Marsha Steffens

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1 1/2 Tbsp. flour
1/4 tsp. nutmeg
1/2 tsp. salt (I omit)
1 lb. rhubarb, cut into 3/4-in. pieces (about 4 c.)
1 6-oz. can (2/3 c.) evaporated milk
1/2 c. sugar
3 eggs, slightly beaten
9" pie crust

Directions:
Directions:
Combine the 1 c. sugar, the flour, nutmeg and salt; toss with rhubarb until pieces are evenly coated. Let stand about 15 minutes. Spoon into pastry lined pie plate. Combine evaporated milk, eggs and the 1/2 c. sugar; pour over rhubarb. Top with lattice crust; flute edges. Bake at 450 F for 15 min; reduce heat to 350 F and bake 25-30 minutes longer.

Personal Notes:
Personal Notes:
In the spring I make this with fresh rhubarb. I also cut and freeze some to make this pie later in the year.

 

 

 

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