RHUBARB CUSTARD DESSERT

Steps:

• 1. Preheat oven to 400^. Spray a 9 inch square glass dish or pie dish. Set aside. --- Put rhubarb and water and 2/3 cup sugar in a saucepan; cook for about 10 minutes only, so it is still al-dente. Drain liquid into a measuring cup and reserve liquid.(there shouldn't be very much)
• 2. Spread rhubarb evenly in bottom of prepared dish. Set aside.
• 3. In a blender, combine the milk, eggs, remaining sugar, reserved liquid ,Bisquick, salt and vanilla and blend until combined, about 30 seconds. Add melted butter and blend again.
• 4. Pour custard mixture over rhubarb and bake for 35-40 minutes until custard is set in center and lightly browned on top. Remove from oven and sprinkle top with 2 teaspoons of sugar.
• 5. Once it is out of the oven and cool, the custard will deflate. Top with ice cream or whipped cream , if desired. --- Note:This side photo is of raspberry custard in pie plate- I made both these using fresh berries not cooked.(this photo from hoteatsandcoolreads.) Other fresh fruit may be used and it does not need to be cooked first. such as raspberry, strawberry, only if the fruit is tart and of a hard nature.