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Rhubarb: Rhubarb Custard Pie

Source of Recipe

www.ichef.com


List of Ingredients

pastry for 9" pie crust
2 1/2 cups diced rhubarb (3/8")
4 eggs
1 2/3 cups milk
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla


Recipe

Preheat oven to 450ºF. 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 325ºF. While crust is baking, prepare fruit.

Wash and dice rhubarb. (can use any tart fruit) 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. Serve cool. Refrigerate for storage.