Recipe - Strawberry Rhubarb Custard Pie

1 Single unbaked 9inch pastry
shell, frozen or fresh
3 Eggs
3 tablespoon Milk
1 One fourth cup Sugar
One fourth cup Flour
3 cup Diced rhubarb
1 cup Sliced strawberries

Preheat oven to 375 degrees. Beat the eggs, add the milk, stir in sugar and
flour; add the rhubarb and berries. Pour into the pie shell and bake for
50 to 60 minutes until custard is firm.

Recipe by: The Denver Post 6/25/97 Posted to MCRecipe Digest V1 #661 by
Diana Stephens mdstephe@ix.netcom.com on Jul 8, 1997