RHUBARB CUSTARD PIE
Sis. Patty Robinson
Kitchener Ecclesia, Ontario, Canada
Mix 1 1/2 cups sugar, 1/3 c. flour, 1 Tbsp. milk (I use heavy cream) and dash salt. Add 1 egg and 2 egg yolks. Beat smooth. Line 9" pie pan with crust and fill with 4 cups sliced, fresh or thawed rhubarb. Pour egg mixture over rhubarb. Bake @ 400 degrees for 20 minutes, then turn down to 350 degrees for 30 minutes. Put meringue on top and bake until brown.
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