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Ingredients
- 2 c. rhubarb
- 1 egg, beaten
- 1 c. sugar
- 1 Tbsp. butter
- 3 Tbsp. flour
- 3 Tbsp. water
Method
- Cut rhubarb in cubes and pour boiling water over, enough to cover.
- Let stand while mixing egg, sugar, butter, flour and water. Drain rhubarb; combine with custard.
- Pour into unbaked pie shell and bake in moderate oven about 40 minutes.