Rhubarb Custard Tarts

I love the tang of rhubarb and was thrilled that our place came with a GIANT plant. This recipe, actually for pie, was passed down from my Grandma Bader to Mom (we don't know where it came from originally) and it is always a hit. I am going to type the recipe for the pie and then how I modified it.

RHUBARB CUSTARD PIE

1 pie crust

4 cups diced rhubarb (placed in crust)

Beat until smooth:

1 cup sugar

1 egg

3/4 cup heavy cream

1/2 cup flour

pinch of salt

Pour over rhubarb

Bake at 450 for 20 minutes

Lower to 350 for 15-20 minutes more, until lightly browned

For tarts:

I used 30 shells (bought)

Chopped just enough rhubarb to fill them all

Doubled the filling, but I had leftover, could have done 1 1/2

Baked at 450 for 12 minutes

Then at 350 for 9 minutes

RATING:

Heather - 10 - "I have devoured an undisclosed excessive number in just half an hour"

Others - Unknown - I haven't left to deliver them yet, hopefully there will be some left

NOTE:

These beautiful homemade napkins and the little saying were the favour from my cousin Kendra's wedding last spring. I adore them and always wrap the saying back up with them to be discovered again the next time I use them.