Monday, June 21, 2010

{updated}: Tis the season...

Rhubarb pie from our own rhubarb plant.  If you live in the area and want some rhubarb we have plenty!  Or let me know and I will whip you up a pie.  I hate to see it go to waste!
SERIOUSLY!  Let me know!

Rhubarb Pie - Settlement  Cookbook
3-4 cups rhubarb
2 Tablespoons cornstartch
1 egg, slightly beaten
1 1/2 cups sugar

Line a pie plate with pastry (I use store bought, my grandma said they taste just as good!). 
Cut the rhubarb in 1/4 inch pieces; sprinkle with cornstartch.
Add egg and sugar, mix well, turn into lined pie plate.
Cover with top crust or lattice strips.
Bake in a hot oven 30 minutes at 425 degrees,
reduce heat to 325 degrees for 15 to 20 minutes.
Mix equal parts rhubarb and sliced, fresh strawberries for variety.
** I usually cover the edge of the pie with tinfoil to keep it from browning or burning :)


Shell said...

Those look pretty.

I've actually never had rhubarb.

Lynelle said...

I would love a pie but how about the recipe for the pie.

Laura said...

What's your definition of "in the area?" haha

That looks delicious!

Paula G said...

Would you make us a pie for our next meal swap?? Rhubarb pie for a meal sounds great to me!

I love the number 3 too...


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