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Custard Rhubarb Pie Recipe

3 c. cut rhubarb
1 1/2 c. sugar
3 tbsp. flour
1 tbsp. butter
2 Large eggs
Recipe for 2-crust pie


Line a 9-inch pie pan with pastry and pour in the cut-up rhubarb. Blend together the sugar, flour and butter; add in well-beaten Large eggs and beat till smooth. Pour over the rhubarb in the pie pan. Cover with top crust. Make slits in the crust to allow for escape of steam. Bake in a 450 degree oven for 10 min. Reduce heat to 350 degrees and bake an additional 40 min. (Variations may include: 4 c. of rhubarb rather than 3, 4 Tbsp. cornstarch instead of 4, 3 Large eggs rather than 2, and a 10- inch pie pan.)

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