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Rhubarb Flan


  • Pastry for 11-inch flan ring or 10-inch pie pan
  • 6 cups finely diced rhubarb
  • 2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon mace
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 4 eggs, slightly beaten


  1. Heat oven to 400 degrees F. Line an 11-inch flan ring or 10-inch pie pan with pastry shell.
  2. Sprinkle rhubarb over the shell.
  3. Mix together sugar, flour, mace, cinnamon, vanilla extract and eggs in a large bowl.
  4. Set on rack in oven; pour the egg mixture evenly over the rhubarb.
  5. Bake at 400 degrees F for 50 minutes, or until custard is just set.
  6. Cool thoroughly on a wire rack.
  7. Garnish cooled flan with a dusting of confectioners' sugar.
  8. Serve with ice cream or whipped cream.

Serves 10 to 12.

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