Rhubarb Custard Pie

• 2 cups all-purpose flour
• 14 cup Earth Balance margarine
• 14 cup sweet creamy butter
• 1 teaspoon apple cider vinegar
• 1 teaspoon salt
• 3 tablespoons ice cold water (a little more is needed sometimes)
• 1 12 lbs fresh rhubarb, cut into 1/4-inch pieces
• 12 cup sugar
• 1 cup whole milk
• 2 eggs
• 12 cup sugar
• 14 teaspoon cinnamon

1. For crust, cut the butter, earth balance, vinegar, and water into the flour until it is nice and crumbly.
2. Put into the fridge for about half hour to make cold again.
3. Split in half, roll out first half and place in pie plate, save the second half for the top pie crust.
4. Place cut rhubarb into prepared pie pan with crust
5. Pour 1/2 cup sugar on top.
6. For custard, whisk together milk, eggs, and sugar.
7. Pour on top of pie.
8. Sprinkle cinnamon on top
9. Close with top crust.
10. Bake at 350 for 45 mins to an hour.

flour, margarine, sweet creamy butter, apple cider vinegar, salt, water, fresh rhubarb, sugar, milk, eggs, sugar, cinnamon

Taken from www.food.com/recipe/rhubarb-custard-pie-377010 (may not work)