1891 Cedar Crest Inn

Asheville, North Carolina

Specialty Recipe

Rhubarb Custard Pie

Ingredients for Pie

1-1/2 cups sugar

1/4 cup flour

1/2 teaspoon cinnamon

3 large eggs, beaten

4 cups rhubarb, cut in 1/2-inch pieces

One 9-inch pie shell, unbaked

Ingredients for Topping

3/4 cup flour

6 Tablespoons brown sugar

6 Tablespoons butter, softened

3/4 teaspoon cinnamon

Mix the 1-1/2 cups sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon and add to eggs. Stir rhubarb into mixture. Pour filling into pie shell. Mix topping ingredients until crumbly. Sprinkle on top of pie. Ring crust with foil for the first 35 minutes. Bake at 400 degrees for approximately 50 minutes.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)