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Strawberry Rhubarb Custard Pie

Ingredients & Directions


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.


Yields
8 Servings

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