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Ingredients
- 3 c. cut rhubarb
- 1 1/2 c. sugar
- 3 tbsp. flour
- 1 tbsp. butter
- 2 Large eggs
- Recipe for 2-crust pie
Method
- Line a 9-inch pie pan with pastry and pour in the cut-up rhubarb.
- Blend together the sugar, flour and butter; add in well-beaten Large eggs and beat till smooth.
- Pour over the rhubarb in the pie pan.
- Cover with top crust.
- Make slits in the crust to allow for escape of steam.
- Bake in a 450 degree oven for 10 min.
- Reduce heat to 350 degrees and bake an additional 40 min.
- (Variations may include: 4 c. of rhubarb rather than 3, 4 Tbsp.
- cornstarch instead of 4, 3 Large eggs rather than 2, and a 10- inch pie pan.)
