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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From a 1930s handwritten cookbook from Neligh Ne. Ingredients:
2 cups rhubarb, 1 inch pieces |
1 cup sugar |
2 eggs |
3/4 cup cream |
1 tablespoon flour |
1/4 teaspoon salt |
1 unbaked pie shell |
Directions:
1. Combine rhubarb, sugar, eggs, cream, flour, and salt.
2. Place mixture in unbaked pie shell.
3. Bake in hot oven 425 degrees Fahrenheit for 15 minutes.
4. Cover with a pie shell.
5. Bake at 350 degrees Fahrenheit until custard is set and firm, 20 minutes.
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