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Rhubarb Custard Pie Recipe

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A delicious pie using Spring's bounty of rhubarb.
Directions
  • Heat oven to 400°.
  • In a large bowl, beat eggs slightly.
  • Add milk and stir in sugar, flour, nutmeg, cinnamon. Mix well.
  • Stir in rhubarb.
  • Add 3 drops of red food coloring, if desired, and mix to combine.
  • Pour into a pastry lined pie plate.
  • Dot with butter.
  • Cover with lattic top or regular pie crust. If using a regular pie crust, cut 2 to 3 slits into the top for the steam to escape.
  • Seal and flute edges.
  • Bake for 50-60 minutes or until golden brown.
  • Serve warm or at room temperature.
Container: 9 inch pie plate, large mixing bowl
Prep Time: 20 minutes
Cook Time: 1 hour
Serving Description: 1 slice
Servings: 8
Enter desired servings   Change Servings
Ingredients
9 inch double pie crust
- 3 eggs
- 2 tablespoons milk
- 1 1/2 cups sugar
- 1/4 cup flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 6 cups fresh rhubarb - cut into 1/2 inch pieces
- 1 tablespoon butter - cut into small pieces

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