FILLING
1 each 9 single crust pie shell,un
4 1/2 cup rhubarb,chopped into 1/2 pi
1 1/2 cup sugar
1/4 cup flour
1 dash salt
2 each eggs
1/2 tsp vanilla
CRUMB TOPPING
1/2 cup flour
1/2 cup sugar
1/4 cup butter or margarine
A Recipe for
Rhubarb Custard Pie With Crumb Topping
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This Recipe for Rhubarb Custard Pie With Crumb Topping is one of thousands in the Recipes-to-go Baking Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
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This is a recipe for Rhubarb Custard Pie With Crumb Topping from the recipe cookbook of Recipes-to-go (Baking)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Prick pastry shell with fork.Bake @ 450 degrees for
5 minutes.
Cool.Combine rhubarb with sugar,flour and salt.Let stand 15
minutes.Beat eggs slightly.Add vanilla.Stir egg mixture into
rhubarb.Turn into pastry shell.For Topping;stir together flour and
sugar.Cut in butter until it resembles coarse crumbs.Sprinkle over
pie.Bake in 425 degree oven for 15 minutes,then reduce heat to 350
degrees.Bake for 30 minutes more.Cool completely before serving.
Store pie in refrigerator.
Serves: 8
Rhubarb Custard Pie With Crumb Topping Recipe brought to you by Recipes To-Go