For those who like rhubarb..... Jean B.sent the linkto the
ruhbarbinfo.com site . I tried the rhubarb custard pie today. It was
great. My wife, who is not a rhubarb fan, loved it.







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.