Rhubarb Custard Pie II

SUBMITTED BY: Shirley Doerscher

INGREDIENTS

• 1 recipe pastry for a 9 inch double crust pie
• 3 eggs
• 2 cups white sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 3 tablespoons milk
• 1 tablespoon butter
• 4 cups diced rhubarb

DIRECTIONS

1. Roll out pastry for bottom crust, and place in a pie dish. Place rhubarb in crust.
2. In a large bowl, beat the eggs slightly. Mix in sugar, flour, vanilla, milk, and butter or margarine. Pour mixture over rhubarb. Cover with top crust, and seal the edges.
3. Bake at 400 degrees F ( 205 degrees C) for 50 to 60 minutes.