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Title: Strawberry Rhubarb Custard Pie Categories: Pies & past, Strawberrie, Rhubarb Yield: 8 Servings 1 Single unbaked 9-inch pastry -shell, frozen or fresh 3 Eggs 3 tb Milk 1 1/4 c Sugar 1/4 c Flour 3 c Diced rhubarb 1 c Sliced strawberries Preheat oven to 375 degrees. Beat the eggs, add the milk, stir in sugar and flour; add the rhubarb and berries. Pour into the pie shell and bake for 50 to 60 minutes until custard is firm. Recipe by: The Denver Post 6/25/97 Posted to MC-Recipe Digest V1 #661 by Diana Stephens |