Strawberry Rhubarb Custard Pie
1 single unbaked 9-inch pastry shell -- frozen or fresh
3 eggs
3 tablespoons milk
1 1/4 cups sugar
1/4 cup flour
3 cups 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.
