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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Easy recipe passed down from my grandma. Can also substitute some of the rhubarb for strawberries, if you like a strawrhu mix. Lip-smackin' delicious! Ingredients:
4 cups rhubarb, chopped |
4 cups boiling water |
1 1/2 cups sugar |
3 tablespoons flour |
1 teaspoon quick-cooking tapioca |
1 egg |
2 teaspoons cold water |
1 tablespoon butter |
2 (9 inch) unbaked pie shells |
Directions:
1. Place chopped rhubarb in colander.
2. Pour boiling water over rhubarb and drain well.
3. Mix together sugar, flour, and quick cooking tapioca.
4. Add rhubarb and toss to coat. Let stand 15 minutes.
5. Beat egg in cold water and add to rhubarb mixture.
6. Pour into 9 unbaked pie shell and top with small pieces of the 1 T of butter. Put on top crust and sprinkle with sugar, if desired.
7. Bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 40-50 minutes longer or until golden brown.
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