They serve the following at the temple cafeteria all of the time during the summer. However, when I got the recipe from Nellie (Cafeteria Manager), it was for 50 people. It called for 8 lbs rhubarb; 30 eggs, beaten; 5 c sugar; 1 c flour, etc. I hope my math is close. Nellie said that, while the recipe makes a great pie like the ones she had in France as a girl, at the temple they pour it into a baking dish (the adapted recipe would go into a 13”X9” pan. They serve it as a scoopful in a custard dish and topped with whipped cream.) This may be the only rhubarb recipe I really like.
Ingredients:
Fruit:
2 1/2 c. rhubarb, diced (3/8" pieces)
Custard:
6 eggs (US large)
1 1/4 c. sugar
1/2 tsp salt
1/4 c flour
(The cookbook recipe I have calls for 1 2/3 c milk in addition to the other ingredients..)
Procedure:
(If you use to make a pie, preheat oven to 375 F. Prepare your favorite pie crust in sufficient quantity for a 9-inch, one crust pie. Put the pastry in a 9" pie pan and bake for 10 minutes, then remove from the oven. This helps assure a fully baked crust under all of the liquid.) Reduce oven to 325 F. While crust is baking, prepare fruit. Wash and dice rhubarb. Prepare custard: In a large bowl, beat eggs together. Mix dry ingredients separately. Add eggs. Mix well. Put fruit in (partially) pre-baked pie shell. Spread evenly. Pour custard over fruit. There should be enough custard that the fruit floats, but not so little fruit that pieces of fruit will float apart. Bake an hour (or more), until custard is set. Serve cool. Refrigerate for storage (This is eggs, after all.)
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