Rhubarb Custard Pie II Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch double crust pie
<br>- 3  eggs
<br>- 2 cups white sugar
<br>- ¼ cup all-purpose flour
<br>- 1 teaspoon vanilla extract
<br>- 3 tablespoons milk
<br>- 1 tablespoon butter
<br>- 4 cups diced rhubarb
<br><p></p>Directions
<br>step 1: Roll out pastry for bottom crust, and place in a pie dish.  Place rhubarb in crust.
<br>step 2: In a large bowl, beat the eggs slightly.  Mix in sugar, flour, vanilla, milk, and butter or margarine.  Pour mixture over rhubarb.  Cover with top crust, and seal the edges.
<br>step 3: Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.
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Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 3 eggs
- 2 cups white sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 tablespoon butter
- 4 cups diced rhubarb

Directions
step 1: Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
step 2: In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
step 3: Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.

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