Rhubarb Custard Pie Recipe

• 1 cup cut rhubarb
• 1 cup sugar
• 1 tablespoon flour
• 1 tablespoon melted vegetable shortening
• 2 eggs
• ½ teaspoon ginger extract
• 1 cup milk
• vegetable shortening pastry
• 2 Tbsp. powdered sugar

1. Cut rhubarb in small pieces and mix with sugar and flour.
2. Beat egg yolks, add milk, ginger extract, and melted vegetable shortening.
3. Line pie plate with pastry and fill with rhubarb mixture.
4. Pour custard over and bake in moderate oven (350 degrees) until firm.
5. Cover with meringue made with stiffly beaten whites of eggs to which two tablespoons powdered sugar have been added.
6. Place in oven briefly to brown meringue.

Sufficient for one small pie.
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