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

Preheat oven to 400 degrees F. Line an 11-inch flan ring or 10-inch pie pan with pastry shell. Sprinkle rhubarb over the shell.

Mix together sugar, flour, mace, cinnamon, vanilla extract and eggs in a large bowl. Set on rack in oven; pour the egg mixture evenly over the rhubarb. Bake at 400 degrees F for 50 minutes, or until custard is just set. Cool thoroughly on a wire rack. Garnish cooled flan with a dusting of confectioners' sugar.

Serve with ice cream or whipped cream.

Serves 10 to 12.