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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was shared with me by my good friend, Chris. It is a great way to use your rhubarb. You can use 1/2 tsp of almond extract and 1/2 tsp of vanilla if you prefer which is what the original recipe called for. We just prefer the vanilla taste over the almond so we changed it to 1 tsp of vanilla extract Ingredients:
1 cup sugar |
1/2 cup flour |
1 cup heavy cream |
1 teaspoon vanilla extract |
1 unbaked pie shell |
2 -3 cups icey cold diced rhubarb |
Directions:
1. Pre-heat oven 400 degrees.
2. Stir the 1st 4 ingredients until mixed well.
3. Pour into unbaked pie shell.
4. Sprinkle the cold diced rhubarb on top of the batter.
5. Bake 400 degrees for 20 minutes and then decrease the temperature to 375 degrees for another 20 minutes until the filling is more set.
6. Chill & enjoy!
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