Rhubarb Cream Pie

Submitted by Dienia B.

"From a 1930s handwritten cookbook from Neligh Ne."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 6

ingredients

• 473.18 ml rhubarb, 1 inch pieces
• 236.59 ml sugar
• 2 eggs
• 177.44 ml cream
• 14.79 ml flour
• 1.23 ml 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.