Custard Cake

CRUST:

1 1/2 c flour

1/2 t salt

1/2 c margarine

FRUIT LAYER:

1 can fruit* -- 28 ounces --drained

1/2 c sugar

1/2 t cinnamon

CUSTARD LAYER:

1/2 c fruit juice*

1 large egg -- slightly beaten

1 c evaporated milk

* reserve 1/2 cup fruit juice when draining fruit.

Combine flour, salt, and room temperature margarine, mix with pastry blender as your would pie crust, until it resembles coarse meal. With the back of a spoon, press mixture firmly onto the bottom and half way up the sides of a greased 8-inch square pan.

Drain fruit very well, and reserve 1/2 cup of juice for custard layer. Arrange slice fruit on top of crust in pan. Then combine sugar and cinnamon and sprinkle evenly over the top of the fruit. Bake 20 minutes at 375 degrees.

Mix fruit juice, egg and milk. Pour over fruit, and bake another 30 minutes or until custard is firmly set, except in center. The center becomes firm on standing.

Serve warm or cold.

Makes 6 servings.

AUTHOR: Jerseygirl