Rhubarb Custard Pie

Name: Rhubarb Custard Pie
Ingredients: 1 sheet refrigerated pie dough (from a 14.1-ounce package); 1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups); 3/4 cup granulated sugar; 1/2 teaspoon finely grated orange zest, preferably Valencia; 2 tablespoons orange juice, preferably Valencia; 2 large eggs; 2/3 cup heavy cream; 1/4 cup all-purpose flour; Confectioners' sugar, for serving

Rhubarb Custard Pie was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/rhubarb-custard-pie-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 sheet refrigerated pie dough (from a 14.1-ounce package)

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1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)

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3/4 cup granulated sugar

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1/2 teaspoon finely grated orange zest, preferably Valencia

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2 tablespoons orange juice, preferably Valencia

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2 large eggs

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2/3 cup heavy cream

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1/4 cup all-purpose flour

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Confectioners' sugar, for serving

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