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Serves: 8


  • 1 recipe never fail pie crust
    4 cup diced rhubarb
    1 3/4 cups sugar
    4 tablespoon flour
    2 eggs, beaten
    1/2 teaspoon salt
    2 teaspoons vanilla
    Sugar to sprinkle over crust


  • Preheat oven to 400 degrees.
    Divide pie crust in two equal batches.
    Roll the dough into a round 1/8 inch thick on a floured surface,
    drape it over a rolling pin, and fit it into a 10-inch pie dish.
    Press the dough firmly into the pan and cut off any excess with
    the floured rolling pin.
    Reserve the other dough half and refrigerate.
    Pour boiling water over rhubarb and let stand about 5 minutes.
    Drain off water. In a large bowl, combine flour, sugar and salt.
    Add beaten eggs, salt and vanilla.
    Blend into drained rhubarb.
    Fill pie crust. Cover with a top crust.
    Pierce holes with fork.
    Bake 45 to 50 minutes.
    Sprinkle top with sugar while pie is still hot.

    Note: The recipe may be fully prepared and frozen unbaked.
Rhubarb custard pie

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