Rhubarb Custard Pie
Shawn Thornton
ingredients
- 2 cups diced rhubarb
- 1/2 cup sugar
- 1/4 cup water
- 1 1/2 cups light cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 unbaked piecrust
directions
Combine the first three ingredients in a saucepan and cook for about 10 minutes, to make a puree. Preheat oven to 375 degrees F. Beat cream, eggs, and vanilla together. Pour rhubarb puree into pie crust, then pour the custard mixture over that. Bake for 30 minutes or until set.
Source: Shawn Thornton - Yankee Magazine
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