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Rhubarb Custard Pie
Eileen Deinlein, Jefferson

1 pie crust for 9-inch pie (place in pie plate)
2-1/2 tsp. cinnamon
1-1/2 to 2 cups sugar
10 soda crackers, finely rolled
6–7 cups finely cut rhubarb
1 tsp. nutmeg
3 eggs, well-beaten

Put rhubarb in a large mixing bowl. Add sugar, cinnamon, and nutmeg to rhubarb. Mix together. Pour half of this mixture into the pie crust. Sprinkle half of the cracker crumbs onto rhubarb mixture. Add all but 1 cup of remaining rhubarb mixture. Sprinkle rest of the cracker crumbs over rhubarb. Then pour the beaten eggs over the crumbs. Put remaining cup of rhubarb mixture over the top. You can sprinkle a small amount of cinnamon on top if you wish. Bake for 1-1/2 hours at 350 degrees.

 

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