Rhubarb Custard Pie

Rhubarb Custard Pie
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Pastry for 9-inch pie (Food Processor Pie Crust)
  • 3 large eggs
  • 3 Tablespoons milk
  • 1 3/4 cups sugar
  • 1/4 cup flour
  • 4 cups sliced rhubarb
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 cup flour

Directions

  1. Preheat oven to 425°F.
  2. Prepare Food Processor Pie Crust and place in 9-inch deep dish pie pan.
  3. Lightly beat eggs. Add milk, sugar and flour. Stir in rhubarb. Pour into pie shell.
  4. Mix topping ingredients until crumbly. Spread on top of rhubarb mixture.
  5. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool before cutting. Refrigerate remaining pie after serving.

Serves: 8

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