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Rhubarb Custard Pie
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Recipe Information
Patty Johnson from Better Homes and Garden Cookbook

Serves/Makes:1 Pie

  • 1-1/2 cups (350 ml) sugar
  • 1/4 cup (60 ml) all-purpose flour
  • 1/4 tsp (1 ml) ground nutmeg
  • dash of salt
  • 3 eggs, beaten
  • 4 cups (950 ml) rhubarb, sliced
  • 2 tbsp (30 ml) butter (for top)
  • pastry for 2 crust pie
  • Mix sugar, flour, nutmeg and salt.
  • Add to beaten eggs.
  • Beat until smooth.
  • Stir in rhubarb slices.
  • Prepare pastry for 9-inch lattice-top pie.
  • Line 9-inch pie plate with pastry.
  • Fill with rhubarb mixture.
  • Dot with butter.
  • Adjust lattice top.
  • Bake at 400 degrees (200 C.) for 50 minutes.

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