Ravine Rhubarb Custard Pie

Ravine Rhubarb Custard Pie

4 cups of chopped local rhubarb
2 large farm fresh eggs
1 tablespoon of milk
1 ½ cups of sugar
1/3 cup of all-purpose flour
1 tablespoon of melted butter (not hot)

In a medium size bowl whisk together eggs, milk, and sugar.
Toss in the chopped rhubarb and flour and stir until fully incorporated.
Pour in melted butter and stir.
Pour mix into a prepared 9 inch deep dish pie shell.

Bake at 350˚ on middle rack for 30-45 minutes.

Chef’s Note: “Be sure to use fresh rhubarb for this delicious pie!”

Recipe courtesy of Ravine Vineyards.

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