I picked what I thought would equal two cups of sliced rhubarb, but the 7.1 ounces was a bit short so I added two more stalks. That was 10.3 ounces total, a bit more than I really needed, but I made a really full pie. I think 9 ounces would have been perfect.
I used my regular Rhubarb Custard Pie recipe, but made a single crust pastry recipe and cut the other ingredients in half (I beat the egg and measured out 2 Tbsp.). To lighten it up a bit, I used two parts regular sugar to one part Splenda. I also left off the cinnamon sugar topping, which made a rather pale pie. I think the next one will have the cinnamon sugar added.
A nice little 6", 4-serving pie for tonight's (and tomorrow night's) dinner! I'll let you all know how it tastes.
**YIKES! I just entered this recipe in my nutrition program. This is for 1/4 (one serving) of the mini-pie. I won't be eating rhubarb pie often! (PDA is my Personal Daily Allowance).