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Ingredients
- 3 c. rhubarb, cut fine
- 1 1/2 c. sugar
- 2 Tbsp. butter, melted
- 3 Tbsp. flour
- 2 eggs, separate yolks and whites
Method
- Pour ice water over rhubarb; let stand for 10 minutes, then drain.
- Mix sugar, flour, butter and egg yolks together.
- Add rhubarb, then fold in beaten egg whites.
- Place mixture in a 9-inch unbaked pie shell and bake for 10 minutes at 450°, then 40 minutes at 350°.