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Desserts

Rhubarb Custard Pie

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Four cups of rhubarb bound in a nutmeg custard and baked at 400 degrees under a lattice or solid top.

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Cook
1 hr
Source
Edna Schwaninger - Lavina Schwaninger - Deb Topp

History of this recipe

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Ingredients

  • 3 eggs
  • 3 tablespoons milk
  • 2 cups sugar
  • ¼ cup flour
  • ¾ teaspoon nutmeg
  • 4 cups rhubarb
  • Pastry for a 9-inch double-crust pie, unbaked
  • 1 tablespoon butter

Directions

  1. Beat eggs slightly.
  2. Add milk.
  3. Mix and stir in sugar, flour and nutmeg.
  4. Mix in rhubarb.
  5. Pour into pie pan with unbaked piecrust and dot with butter.
  6. Cover with lattice or solid top.
  7. Bake until nicely browned at 400 degrees for 50-60 minutes.

Notes

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