Rhubarb Custard Pie

Rhubarb Custard Pie

Rhubarb Custard Pie (or crustless!) one pie crust, your choice;

Oven: 350′

Cream 6 T.

butter with

1+ cup sugar (can mix brown and white)

Stir in 3 beaten eggs

blend in 1/2 t. vanilla, cinnamon, nutmeg, and/or lemon zest to taste.

Add 4 cups chopped rhubarb, and pour mixture into unbaked pie shell (or buttered dish).

Bake for 45 minutes, and wait for the custard to set. Cool.

Refrigerate until ready to serve.