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Rhubarb Custard Pie Recipe

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A delicious pie using Spring's bounty of rhubarb. If you enjoy the flavor of rhubarb custard, try our Rhubarb Custard Upside-Down Cake or for a superb dessert, try our Rhubarb Custard Crisp. Search our site and you will find many delicious Rhubarb recipes.
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Servings:
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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
Container: 9 inch pie plate
Directions
PREP
20 mins
COOK
1 hr
READY IN
1.25 hrs
  • 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.
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