If you're reading this recipe, you're probably a fan of rhubarb, with its poisonous leaves and red, powerfully tart stems. In this recipe, rhubarb is coddled in a mild custard and baked until tender.
1 pound rhubarb, rinsed and sliced 1 (9-inch) unbaked pie crust 1 cup granulated sugar 3 large eggs 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon vanilla extract
Preheat oven to 350°F.
Place rhubarb evenly in pie crust; set aside.
In a mixing bowl, combine sugar, flour, cinnamon, and salt; set aside. In a glass measuring cup, whisk together eggs and vanilla, then blend with sugar mixture. Pour over rhubarb and bake for 30 minutes or until rhubarb is tender and center is set. Remove from oven and let cool.