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Crumb-Top Rhubarb Custard Pie

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Crumb-Top Rhubarb Custard Pie

Directions

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Ingredients :

  • 1 unbaked 10-inch pie shell
  • 2 slightly beaten eggs
  • 3 cups diced rhubarb
  • 1 ½ cups white sugar
  • ½ cup milk
  • 1 teaspoon cornstarch
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup firmly packed brown sugar
  • ½ cup margarine
  • Methods :

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
  • Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
  • Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.
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