Rhubarb Custard Pie I Recipe

Ingredients <br>- 2 ½ cups rhubarb, cut into 1/2 inch pieces <br>- 2 egg yolks <br>- 1 cup white sugar <br>- 2 ½ tablespoons all-purpose flour <br>- 1 tablespoon butter <br>- 2 (9 inch) unbaked pie crusts <br><p></p>Directions <br>step 1: Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces. <br>step 2: Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie. <br>step 3: Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting. <br>

Ingredients
- 2 ½ cups rhubarb, cut into 1/2 inch pieces
- 2 egg yolks
- 1 cup white sugar
- 2 ½ tablespoons all-purpose flour
- 1 tablespoon butter
- 2 (9 inch) unbaked pie crusts

Directions
step 1: Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
step 2: Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
step 3: Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.

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