Rhubarb Custard Pie Recipe
Description: Rhubarb is a great spring-early summer treat. It
will taste even better, if the Rhubarb comes fresh from your garden.
Did you Know? Rhubarb is one of only two perennial vegetables. It
lives for several years. The other is Asparagus.
1 package Pie Crust Mix
2 cups Rhubarb, washed, cut into 1 inch lengths
1 1/2 cups Sugar
1/4 cups All-Purpose Flour
2 Eggs, beaten
2 tsp. Lemon Juice
2 Tbs. Butter or Margarine
1 Tbs. Sugar
Preheat oven to 450 degrees.
Make pie crust per direction on package. Divide in two and roll out two circles.
Place one pie crust into a 9" pie plate.
In a large bowl, combine rhubarb, sugar, flour, eggs, lemon juice and salt.
Pour ingredients into the pie plate.
Dot with the butter or margarine.
Place second pastry on top of pie.
Trim and crimp around the edges of the pie.
Cut 4-6 one inch slits into the top pastry.
Sprinkle pie with 1 Tbs. sugar.
Bake in oven at 450 for 10 minutes. Then, reduce heat to 350 degrees, and
bake another 30 minutes.
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