Rhubarb Custard Pie

 Not my recipe...recipe found HERE


For crust: Grandma Putka's Pie Crust


Rhubarb Custard Pie
Our Swiss Pantry
Mrs. Willis W. (Magdalena) Lehman

4 cups rhubarb
¾ cup sugar
1 ¼ cups sugar
4 tablespoons flour
½ teaspoon salt
2 tablespoons butter
3 eggs, well beaten
Mix rhubarb and 3/4 c. sugar; let stand till watery. Work 1 1/4 c. sugar, flour and salt into butter; add eggs, then add to rhubarb. Pour into an unbaked 10″ pie shell and bake 15 minutes at 400° then 45 minutes at 325°.
If frozen rhubarb is used, pour off water before adding sugar.