Rhubard custard pie
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 inch pie | ||
| 3 | Eggs | |
| 3 | tablespoons | Milk |
| 2 | cups | Sugar |
| ¼ | cup | Flour |
| ¾ | teaspoon | Nutmeg |
| 4 | cups | Cut rhubarb |
| 1 | tablespoon | Butter |
| 2 | Pie crusts | |
| 8 inch pie | ||
| 2 | Eggs | |
| 2 | tablespoons | Milk |
| 1½ | cup | Sugar |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Nutmeg |
| 3 | cups | Cut rhubarb |
| 2 | teaspoons | Butter |
| 2 | Pie crusts | |
Directions
Heat oven to 400 degrees. Beat eggs slightly; add milk. Mix sugar, flour, and nutmeg. Stir into egg mixture. Mix in rhubarb. Pour into pie shell and dot with butter. Cover with lattice top. Bake 50 to 60 minutes, until nicely browned. Tastes best served slightly warm. Randy Rigg Submitted By RANDY RIGG On 09-29-94