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Rhubarb Custard Pie

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Springtime and early summer time all the time meant the Rhubarb was ripe.  We would have Rhubarb preserves, Rhubarb and Strawberry pie, and this Rhubarb custard pie.  This is from the archives of my grandmother, Ethel Eynard.  Jefferson City, MO.  1981.
whole rhubarb custard pie

Rhubarb Custard Pie

Yield: eight servings.

Rhubarb Custard Pie

In the spring it’s all the time time to make my Grandmother’s well-known Rhubarb Custard pie. 

  • 2 unbaked pie shell (high and backside)
  • Three tablespoons milk
  • 1 3/four cups sugar
  • four tablespoons flour
  • 1/four teaspoons cinnamon
  • 1 teaspoon vanilla
  • 2 kilos recent rhubarb (, however into 1-inch lengths (four cups))
  • 2 tablespoons butter
  1. Preheat an oven to 400 levels.

  2. Beat eggs, milk, sugar, flour, cinnamon and vanilla in a big bowl simply till blended.  Stir in rhubarb.  Roll out half the pastry to suit a 9-inch pie plate.  Spoon in filling; dab with butter.  

  3. Roll out remaining pastry; lower in half of inch strips. Weave strips over filling for lattice high. Pinch high and backside crusts collectively; flip beneath; pinch to make a stand-up fluted edge. Brush pastry with milk; sprinkle with sugar. Bake at 400 levels for 45 minutes or till pastry is golden brown.

The submit Rhubarb Custard Pie appeared first on CopyKat Recipes.

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