This is from my Mom's good friend Clare Pincock. It makes an amazing filling for those rhubarb purists that don't want strawberries muddling the flavor of their pie.
3 c. rhubarb in 8" pie plate lined with pastry
1 c. sugar
2 T flour
1/8 tsp salt
2 eggs, beaten
Mix the last for ingredients well and pour over the rhubarb.
Bake 450 for 10 min, 325 for 30 min.
For a 10" pie, double the recipe and bake for an additional 20 minutes.
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1 comment:
oooh, thanks darci! i can't wait to try this...
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