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Strawberry Rhubarb Custard Pie




Source of Recipe


Unknown


List of Ingredients




Strawberry Rhubarb Custard Pie

1 1/4 cups sugar
1/2 cup all-purpose four
2 cups diced fresh rhubarb
1 cup sliced fresh strawberries
1 (9-inch) unbaked deep-dish pie shell
4 eggs
1/4 cup skim or low-fat milk
1 teaspoon almond extract
Fresh strawberries, optional
Preheat oven to 425°F.




Recipe




In medium bowl, stir together sugar and flour. Add rhubarb and strawberries. Gently toss until evenly coated. Spoon rhubarb mixture evenly into pie shell. In same bowl, beat together remaining ingredients until well blended. Pour over rhubarb mixture.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake until knife inserted near center comes out clean, an additional 25 to 30 minutes. Cool on wire rack. Garnish with fresh strawberries, if desired.