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Rhubarb custard pie


You need to use fresh rhubarb in this recipe, so during rhubarb season I bake several pies and freeze them

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  • 1 prepared nine-inch pie shell — homemade or store bought.
  • 1/2 cup sugar.
  • 2 to 3 cups cut fresh rhubarb.
  • 2 eggs, beaten.
  • 3/4 cups sugar.
  • 3/4 cup flour.
  • 3/4 cup cream.
  • Cinnamon.



Step 1

Preheat oven to 425 degrees.
Sprinkle ½ cup sugar in a nine-inch pie shell. Add 2-3 cups of cut rhubarb.
Mix together eggs ¾ cup sugar, flour. Then add cream. Stir well.
Put in pie crust and sprinkle with cinnamon.
Bake on bottom oven rack for 15 minutes. Reduce to 350 for 30 minutes.

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