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Rhubarb Custard Pie

2 eggs, separated

1 cup milk (or half & half)

2 Tbsp. melted butter

2 Tbsp. flour

¼ tsp. salt

1 cup sugar

2 cups cut rhubarb

1 unbaked pie shell

 

Beat egg yolks, sugar, salt, flour and butter until light; add milk.  Pour mixture over rhubarb in pie shell. Bake at 400° for 10 minutes, then 300° until custard is set. Then beat egg whites with 2 Tbsp. of sugar. Top baked custard with egg white mixture and return oven to lightly brown. 

Picking InfoJuly 28th, 2018

Picking Schedule Pick Your Own is closed until 2019 Please check back starting in May 2019 for updates    Estimated Picking Dates   Strawberries- Late May  Rhubarb- Late May Sweet

Photo(s) added: , Another New PhotoJune 7th, 2017

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Photo(s) added: July 2nd, 2015

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