Mix together flour and sugars.
Pour half of streusel mixture into the bottom of the pie shell. Fill pie shell level full with chopped rhubarb, then pour the remaining half of the streusel over the top of the rhubarb. Pour 1 cup milk slowly over the top of the rhubarb and streusel, so that there is very little dry mixture on the top. Place carefully into a 350? oven, bake for 1 hour or until custard is set and rhubarb is soft.
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|Serving Size: 1 Recipe (602g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 70 (5%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 24mg||7 %|
|Sodium 157.6mg||5 %|
|Potassium 638.6mg||17 %|
|Total Carbohydrate 368.8g||108 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 368.8g|
|Protein 8g||11 %|
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Calories per serving: 1530
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