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Rhubarb Custard Pie

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Why I Love This Recipe

I found this recipe in food day (section in the Oregon Newspaper)I could say that I'm famous for it, but I didn't make up the recipe; it was Leslie Cole.

Ingredients You'll Need

1 To 1 1/2 cups granulated sugar (depending on tartness desired)
1/4 cup all-purpose flour
Dash of ground Cinnamon
Dash of ground nutmeg
Pinch of salt
3 eggs, slightly beaten
6 to 8 cups chopped rhubarb, about 2 to 3 pounds untrimmed (6 cups for 9-inch pie plate, 8 cups for 9 1/2 inch deep-dish pie plate)
Pastry for 1 double-crust pie(I'm not allowed 2 recipes per page- See pie pastry in "Dough & crusts")
1 to 2 tablespoons butter, cut in small pieces


Preheat oven to 400 degrees.

In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt.

Add beaten eggs and rhubarb tossing to coat.

Pour into pastry-lined pie plate.

Dot with butter and top with lattice crust.

Bake for 50 to 60 minutes, until filling bubbles and crust is golden brown.

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