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RHUBARB CUSTARD PIE 3 c. rhubarb, cut in 1-inch pieces 2 eggs, beaten 2 Tbsp. whole milk 1 1/2 c. sugar 3 Tbsp. flour 1/4 tsp. nutmeg 1 Tbsp. butter 1 pie pastry shell Crumb Topping: 1/2 c. butter 1/2 c. brown sugar 1 c. flour, sifted Line 9-inch pie plate with pastry. Place rhubarb in a bowl. Combine beaten eggs, milk, sugar, flour, salt and nutmeg. Mix with rhubarb. Pour into unbaked pastry lined pie plate; dot with butter. Cover with lattice top or with Crumb Topping. Bake 50 to 60 minutes at 400 degrees. Crumb Topping: Cream sugar and butter together and cut in flour. Sprinkle over top of filling. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |