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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A classic favorite from my childhood days. Original recipe from the first Betty Crocker recipe, modified. Ingredients:
4 eggs, beaten slightly |
3 tablespoon milk |
2.5 cups sugar |
5 tablespoon flour |
1 teaspoon nutmeg |
1/4 teaspoon salt |
5 cups thinly sliced pink rhubarb |
Directions:
1. Beat eggs with milk.
2. Mix flour and nutmeg into sugar.
3. Beat sugar mixture into egg mixture until smooth.
4. Add in rhubarb, stir to coat. [Optional: If you have the time to let this sit for 30-60 minutes before baking, the final result will have a smoother, more mellow flavor.]
5. Pour into 10 pie tin with crust.
6. Bake at 425*F for 15 minutes.
7. Reduce heat to 400*F, bake for another half hour.
8. Test for doneness with a toothpick halfway between the center and the edge. If there are no milky streaks, the pie is done. If not done, return to over and test every 5 minutes.
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