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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Rhubarb and ladyfingers combined with a custard in a pie shell, for a special dessert. The rhubarb should remain just a bit crunchy almost like celery in this unique ricipe. If you don't have a tart pan a deep dish pie pan may also be used Ingredients:
2 lbs rhubarb |
1/2 cup sugar |
1 prepared pie crust |
6 crisp ladyfingers ( italian kind like savioradi ) broken into 1 inch pieces |
2 large eggs lithly beaten |
3/4 cup heavy cream |
1/4 cup powder sugar |
1/2 tsp vanilla |
Directions:
1. Peel strings off rhubarb
2. Cut rhubarb into 1/2 inch pieces.
3. mIx with sugar and let sit 2 hours
4. Place pie crust on bottom of an 11 inch tart pan with removable bottom
5. Scatter lady fingers in a single layer over crust
6. Spread on rhubarb and its juices
7. Bake in a 350F oven about 30 minutes or tender
8. Combine eggs, cream and vanilla and powder sugar.
9. Pour over rhubarb
10. Bake another 15 to 20 minutes or until custard is set
11. Let cool completely
12. Serve when cool or chilled, by cutting into pieces
13. Garnish with whipped cream or ice cream
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