Rhubarb Custard Pie

Posted On September 27, 2008

Filed under Desserts and Snacks

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1 to 1 ½ cups granulated sugar (depending on tartness desired)

1/4 cup all-purpose flour

Dash of ground cinnamon

Dash nutmeg

Pinch of salt

3 eggs, slightly beaten

6 to 8 cups chopped rhubarb, about 2 to 3 pounds untrimmed (6 cups for 9 inch pie plate, 8 cups     for 9 ½ inch deep dish pie plate)

Pastry for 1 double-crust pie

1 to 2 Tablespoons butter, cut in small pieces

Preheat oven to 400 degrees F. In a large bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Add beaten eggs and rhubarb, tossing to coat. Pour into pastry lined pie plate. Dot with butter and top with lattice crust. Bake for 50 to 60 minutes, until filling bubbles and crust is golden brown.

Leslie Cole, FOODday ,The Oregonian,  January1, 2008


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