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Rhubarb Custard Pie


1 prepared
9" (23 cm) deep dish pie crust 1
4 cups chopped rhubarb, fresh or frozen, thawed and drained
1 L
2 eggs 2
¾ cup sugar 175 ml
½ cup Beatrice Whipping Cream 125 ml
½ cup Beatrice Sour Cream 125 ml
1 tsp lemon zest 5 ml
¼ tsp ground cardamom, optional 1.2 ml
Active Time: 10 minutes
Baking Time: 40-50 minutes
Serves 8


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Pumpkin Butterscotch Pudding1. Preheat
oven to 400°F.
2. Place rhubarb into prepared pie crust.
3. In a medium bowl beat eggs. Add sugar, cream, sour
cream, lemon zest and cardamom. Mix well. Pour over rhubarb.
4. Bake for 10 minutes. Reduce heat to 350°F and continue
cooking for 30-40 minutes until custard is puffed and
set.