Rhubarb Custard Pie II

This 10-inch double-crust pie is packed with diced rhubarb in a vanilla custard.

• Calories: 492 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 3 tablespoons milk
• ¼ cup all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie
• 4 cups diced rhubarb

Recipe Instructions

Step 1

Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.

Step 2

In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.

Step 3

Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.