Shirley's Recipes

Source: Bon Appetit Magazine/June 1979\\

Name: Rhubarb Custard Pie
Key Ingredient: rhubarb
Preparation: bake
Cuisine: American
Source: Bon Appetit Magazine - June 1979
Food Group: pie
Meals: dinner, picnic
Courses: dessert
Temperature: hot, room
Effort: easy
Prep. Time: :25
Elapsed Time: 1:25
Servings: 8

3-1/2 cups coarsely chopped fresh rhubarb or frozen unsweetened rhubarb, thawed and drained
1-1/2 cups granulated sugar
3 eggs, lightly beaten
1/4 cup half-and-half
1/8 teaspoon salt
1 tablespoon flour
1 8-inch unbaked pie shell

Preheat oven to 375F. Combine first 5 ingredients in large bowl. Sprinkle flour evenly over bottom of pie shell. Pour rhubarb mixture into shell. Bake in lower third of oven until set, about 1 hour.