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A Cookbook of Memories

Cakes, Pies and Desserts

RHUBARB CUSTARD PIE 
Marlene Taylor, Kirkfield Park United, Winnipeg, MB

1 egg, well beaten 1 Tbsp cornstarch
3/4 cup sugar 3 cups rhubarb, chopped
1/8 tsp salt 1 pie shell (double crust)
1 tsp grated lemon rind
Combine all ingredients and pour into pie shell. Cover with top crust, cutting slits to let steam escape. Bake 15 minutes at 450 degrees, reduce heat to 350( and bake 30 minutes more.

 
 
 

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