Rhubarb Custard Pie

• 9 inch pie pan
• Pie crust for the bottom and a lattace top crust.
• 4 cups rhubarb in 1/2 inch pieces
• 1 cup of granulated sugar
• 1/3 cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 whole eggs beaten
• 1 teaspoon real vanilla
• Butter to dot top of pie
• Extra granulated sugar and
• cinnamon

1. In a 9 inch pie pan, line the pie pan with a layer of pie crust for the bottom.
2. Cut up rhubarb in 1/2 inch pieces.
3. In a large bowl, put in the
4. 4 cups of rhubarb, rinse with water and drain. Do not attempt to dry the rhubarb.
5. Toss in a separate bowl,
6. 1 cup of granulated sugar
7. 1/3 cup all purpose flour
8. 1 teas. salt
9. 1 teas. cinnamon
10. Mix together dry ingredients, sprinkle over rhubarb and toss to coat the rhubarb.
11. Beat together 3 whole eggs with 1 teaspoon real vanilla
12. Pour over rhubarb and dry ingredients and mix until the dry ingredients are wetted evenly with the egg mixture.
13. Pour all the rhubarb mixture into pie pan.
14. Dot top of rhubarb with butter and weave lattice pie pieces over the top.
15. Sprinkle lattice with sugar and cinnamon.
16. Put into 425 F oven for 15 minutes. Then lower heat to 350 F for 45 minutes.
17. Test with a long pick at least an inch from the center of the pie. It should come out clean.
18. Cool and then chill the pie.
19. Serve with a dollop of whipped cream.
20. If you like your pie warm, serve with a scoop of vanilla ice cream.

pie crust, rhubarb, sugar, flour, salt, cinnamon, eggs, vanilla, butter, sugar, cinnamon

Taken from www.epicurious.com/recipes/member/views/rhubarb-custard-pie-1211163 (may not work)