Rhubarb Custard Pie - Recipe from 1950's Wisconsin Church Cookbook

• Vegetarian

• Produce

  • 3 cups Rhubarb, cut

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp Flour
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Light cream

Found on cookbooks.about.com

Description

Ingredients

• 3 cups rhubarb, cut
• 1 cup sugar
• 2 Tbsp. flour
• 1/2 cup light cream
• 2 eggs
• 1/4 tsp. salt
• 1 tsp. vanilla

Directions

• Preparation Mix rhubarb with 1/2 cup sugar and flour. Put into unbaked pie crust. Mix together 2 beaten eggs, 1/2 cup sugar, salt, cream and vanilla. Pour over rhubarb. Cover with top crust. Bake 15 minutes at 450 degrees then 30 minutes at 350 degrees.8 Awesome Vintage Church Cookbooks