Bob Terwilliger wrote:
> 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
>
Oh, darn. My eyes skipped right down to the custard part! Now I
feel like an idjit.

--
Jean B.