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    RHUBARB CUSTARD PIE

    Rhubarb Custard Pie

    1 9" pie crust (9 inch)
    4 cups rhubarb -- cut 1 inch thick
    1/4 cup flour
    1 cup sugar
    2 eggs
    2 tablespoons butter
    1/2 cup sugar
    1/2 cup flour
    1/2 cup butter

    Mix rhubarb, 1/4 c. flour, 1 cup sugar, eggs and 2 T. butter.
    Pour into pie crust. Blend together the last 3 ingredients
    until crumbly. Sprinkle on top of rhubarb filling.
    Bake 350 degrees until rhubarb is tender.
    Serve warm or cold, but not hot - it needs to cool a bit to set. KEEP IN REFRIG.




 

 

 

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