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

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.

Jean B. wrote:
> 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.
>


I can't say that I measured the rhubarb accurately, but FWIW, I used the
leftover pastry to line a medium sized Pyrex bowl and baked it with the
other two shells. I had excess rhubarb and after filling the first pie
with rhubarb and custard mix I had more than enough custard left over to
make another small pie in the Pyrex bowl.

I have to say that I got rave reviews about the pie from my wife, and
she doesn't even like rhubarb.