Tuesday, May 28, 2013

Rhubarb Custard Pie
Preheat oven to 425 degrees

4-6 c. rhubarb cut in ¼ - ½” pieces (enough to fill the pie crust)
4 eggs beaten
½ c. heavy whipping cream
1 ½ c. sugar
¼ tsp. ea. of cinnamon, nutmeg, salt
½ tsp. vanilla

Place rhubarb pcs. in unbaked pie crust.
Mix eggs, whippingcream, sugar & spices in medium  bowl.
Pour over rhubarb.
Bake @ 425 for 15 minutes, then lower heat to 325 for 45 min or until knife inserted in center comes out clean.

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