Rhubarb Custard Pie
Best with whipped cream or ice cream
"Very good! I would definitely make this again. I also used only half rhubarb and half raspberries which made the pie twice as good!"- Futurepastrychef
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Rhubarb Custard Pie Preparation
Line 9" pie plate with pastry crust.
Place Rhubarb in bowl
Combine beaten eggs with milk, sugar, flour, salt, nutmeg and mix with Rhubarb
pour into unbaked pastry-lined pie plate.
Dot with butter or margarine
Top with crumble topping (see crumble topping)
Bake at 400 degrees F for 50-60 minutes
Cream butter and brown sugar together.
Cut in flour
Crumble to cover pie
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