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Rhubarb Custard Pie

Rhubarb Custard Pie
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by in Apr 2001
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Yield: Makes 8 servings.

Ingredients:

  • 2 cups diced rhubarb
  • 1/2 cup sugar
  • 1/4 cup water
  • 1-1/2 cups light cream
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 unbaked piecrust

Instructions:

Combine the first three ingredients in a saucepan and cook for about 10 minutes, to make a puree. Preheat oven to 375 degrees F. Beat cream, eggs, and vanilla together. Pour rhubarb puree into pie crust, then pour the custard mixture over that. Bake for 30 minutes or until set.
Updated Wednesday, February 9th, 2005

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