Dave Smith wrote:
> For those who like rhubarb..... Jean B.sent the linkto the
> ruhbarbinfo.com site . I tried the rhubarb custard pie today. It was
> great. My wife, who is not a rhubarb fan, loved it.
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> Rhubarb Custard Pie
> Ingredients:
> Fruit:
>
> 2 1/2 c. rhubarb, diced (3/8" or 1 cm)
>
> Custard:
>
> 4 eggs (US large)
> 1 2/3 c. milk
> 3/4 c. sugar
> 1/2 tsp salt
> 1 tsp vanilla
> Preheat oven to 450 F.
> Prepare your favorite pie crust in sufficient quantity for a 9-inch, one
> crust pie. Put the pastry in a 9" pie pan and bake for 10 minutes, then
> remove from the oven. (This helps assure a fully baked crust under all
> of the liquid.)
> Reduce oven to 325 F.
> While crust is baking, prepare fruit. Wash and dice rhubarb. Prepare
> custard: In a large bowl, beat eggs together, then add milk, sugar, salt
> and vanilla. Mix well. Put fruit in (partially) pre-baked pie shell.
> Spread evenly. Pour custard over fruit. There should be enough custard
> that the fruit floats, but not little fruit that pieces of fruit will
> float apart. Bake an hour (or more), until custard is set.

Thanks for the review. No set amount of rhubarb? My first stalks
will probably be ready for consumption this week.

--
Jean B.