Rhubarb Custard Pie

[mishalak]

By Belle Banks

2 cups rhubarb
1½ cups sugar
10 graham cracker squares (five of the large rectangular ones)
4 large eggs

Beat eggs. Crumble graham crackers, add to eggs, add sugar and rhubarb. Mix thoroughly. Put the filling in a 10-inch pie crust, dot top with butter. Also dot it with red jelly if you want a richer color. Sprinkle cinnamon generously over the top. Make criss cross top. Bake 1 hour: ten minutes at 400ºF and then 50 minutes at 375ºF.

This is a good pie filling for those who do not like as tart of a rhubarb pie.

Comments

[mjlayman.livejournal.com]

I saw rhubarb stalks at the grocery today, but didn't think of buying any. I wanted some of the blueberries on sale, but they were all already growing stuff on the bottom berries.

[mishalak.livejournal.com]

If you have an Albertson's near you their frozen blueberries are pretty darn good. Blueberries are one of the few fruits that come out pretty good after being frozen. Peaches come out weepy and raspberries disintegrate.