Saturday, May 20, 2006

Rhubarb Custard Pie

- 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

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.

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