Jean B. wrote:

>> 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.


Don't you consider "2 1/2 c. rhubarb" to be a set amount?

Bob