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   Rhubarb Custard Pie
Donna Scheer, Hayward

3 eggs, slightly beaten
2-2/3 Tbsp. milk
2 cup sugar
4 Tbsp. flour
3/4 tsp. nutmeg
4 cups rhubarb, diced
Pastry for 2 crust pie
Butter

Mix milk and eggs together. Whisk sugar, flour, and nutmeg together and stir into egg mixture; stir in the diced rhubarb. Pour entire mixture into unbaked pie shell, dot with butter, and top with second crust (lattice is nice). Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 50 to 55 minutes.

 


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