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Rhubarb Custard Pie

2 cups sugar
4 tablespoons flour
12 teaspoon nutmeg
2 tablespoons butter
3 eggs, beaten
4 cups rhubarb, cut up
2 cups flour
2 teaspoons flour
23 cup vegetable oil (Wesson oil preferred)
13 cup milk


Preheat oven to 450F. Mix the pie crust ingredients altogether and roll out between two pieces of waxed paper. This is for a 2 crust pie. It's the flakiest pie crust you will ever have. 9 inch pie. For the filling, mix together the first 4 ingredients. Add eggs and mix until smooth. Fold in the rhubarb. Put into crust and top with 2nd crust. Bake 10 minutes at 450; reduce heat to 350F and bake for an additional 30 minutes.

Source: www.food.com