Rhubarb Custard Pie Recipe


Rhubarb Custard Pie

2 cups rhubarb, but into 1/2 inch pieces
2 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/2 cup whipping cream
Combine rhubarb, eggs, sugar, flour, and salt. Pour into an unbaked 10-inch pie shell. Pour whipping cream over the top.

Bake at 375 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 50 minutes.


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