Rhubarb Custard Pie



Pastry for 2-crust pie
1 1/4 C. sugar
1/4 C. all-purpose flour
1/4 tsp. salt
4 C. (about 1 lb.) diced fresh rhubarb*
3 eggs
1/2 tsp. vanilla
2 T. butter

*Two packages (1 pound each) frozen, unsweetened cut rhubarb, thawed and well drained, may be substituted for fresh rhubarb. Reduce sugar to 3/4 cup.

Divide pastry in half; roll each half into circle 1/8" thick. Line 9" pie plate with one half. Trim edge. In large bowl, combine sugar, flour and salt. Stir in rhubarb, coating evenly. Spread rhubarb mixture evenly in pie shell. Beat together eggs and vanilla; pour over rhubarb. Dot with butter. Moisten edge of pastry and cover with remaining pastry. Cut slits in top to allow steam to escape. Trim, seal and flute edges as
desired. Bake in preheated 425F oven for 15 minutes. Reduce heat to 350F and bake until knife inserted in center comes out clean, 30 minutes longer. Cool on wire rack. Serve warm or cold. Makes 6 to 8 servings.

Rhubarb, the first garden plant of the season in cold climates, is eagerly awaited and often served in pie. So popular is the pastry that rhubarb is sometimes called "pie plant." A custard filling shows off the tart fruit to good advantage.

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