Total Time
45mins
Prep 10 mins
Cook 35 mins

From a 1930s handwritten cookbook from Neligh Ne.

Ingredients Nutrition

  • 2 cups rhubarb, 1 inch pieces
  • 1 cup sugar
  • 2 eggs
  • 34 cup cream
  • 1 tablespoon flour
  • 14 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.