RHUBARB CUSTARD PIE|
9-inch pastry-lined pie plate
3 eggs, slightly beaten
2 2/3 Tbsp. milk
2 c. sugar
4 Tbsp. flour
3/4 tsp. nutmeg
4 c. cut up, pink rhubarb
1 1/2 Tbsp. butter (or
In a large mixing bowl beat eggs. Add milk. In a small
bowl combine sugar, flour and nutmeg. Add sugar mixture to
eggs and milk. Stir in rhubarb. Fill pastry-lined pie plate
with rhubarb mixture. Dot filling with butter. Cover filling
in pie plate with a lattice top crust. Bake until nicely
browned, about 50 to 60 minutes in a 400 degrees oven.
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