“Grandma’s Rhubarb Pie”

“Rhubarb Season Returns,” The Morning Star Weds May 7, 2008

  • 1 10-inch pie shell
  • 3 eggs
  • 1 c. sugar
  • 2 rounded tbsp. all-purpose flour
  • pinch of salt
  • ½ tsp. vanilla extract
  • 2 c. thinly-sliced rhubarb

Place eggs into bowl and beat with electric beaters until light and foamy. Mix sugar, flour and salt together. Add gradually to eggs, beating constantly. Add vanilla and mix well. Add rhubarb and stir together. Pour into pie shall. Use the back of a spoon if necessary to pack rhubarb to the bottom of shell. Custard mixture should completely cover all rhubarb. Place in preheated 400 degree F oven for 15 minutes, or until golden brown. Lower heat to 325 F and continue baking for 30 mins. Delicious warm. Makes 1 large pie.

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