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Saturday, June 14, 2014

Rhubarb Custard Pie Recipe

Before we begin...I post my recipes here because I'm always losing them otherwise, so if you were wondering, that's that!

I have a huge rhubarb plant and it shares a little garden plot with my chives and asparagus. Every morning (in Spring and Summer) after chores I head out to weed, water, or tend to this little plot before moving on to our large garden. The people who work on our farm must have taken notice of my lovely rhubarb. Last week my hubby popped in after milking and said "Mikey wants a rhubarb pie" and though it was an odd request considering we aren't very close friends, I promised to make a pie when time allowed.

I suppose we could call this "Mikey's Pie" but for the sake of search engines, let's call it Rhubarb Custard Pie (and it's pretty good if I do say so myself!)

4 eggs
1/2 cup melted butter
1/2 cup flour
1 3/4 cup milk
1 1/4 cups sugar
2 teaspoons vanilla
2 1/2 cups rhubarb (chopped into 1/4" chunks)

Preheat oven to 350 degrees f
Grease your pie plate or glass bottom baking dish
Scatter rhubarb in pie plate
Mix other ingredients using a blender or hand mixer
Pour liquid over rhubarb
Bake at 350 for 1 hour and 10 minutes


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