Rhubarb Custard Pie
2 1/2 - cups whole milk
1 - cup sugar
1 - tsp. vanilla extract
1/4 - tsp. almond extract
1/4 - tsp. salt
4 - eggs, slightly beaten
2 - cups rhubarb, (fresh or frozen) fresh is always better. (I cut mine wafer thin. It releases more flavor.)
1 - 9" unbaked pie shell
Cut rhubarb and arrange in pie shell, set aside. Beat eggs and add sugar, salt, mixing well, add milk and both extracts. Stir mix well. Pour over rhubarb and bake at 375 for 15 minutes. Reduce heat to 325 and bake additional 30 minutes, or until set.