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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my mother's recipe from the 1950's. It almost has a custard texture. My family thinks this is the best (they better!). It is really easy if you get the Pillsbury Ready to Bake pie crusts. You can whip this puppy up in minutes. Ingredients:
1 pkg ready to bake pie crusts (i use pillbury ) |
4 cups rhubarb, cubed |
1 1/2 cups sugar |
1/2 cup flour |
2 eggs slightly beaten |
3 tbls butter |
Directions:
1. Keep pie crusts out for 15 minutes make easy to ply into pie dish
2. Cube rhubarb and put in large bowl
3. Add flour and sugar to rhubarb
4. Add slightly beaten eggs to rhubarb, toss in rhubarb gently
5. Prepare pie crusts in pie plate
6. Pour rhubarb mixture into bottom crust
7. Dot with the 3 T of butter
8. Cover with top crust (make sure you make vents in top pie crust prior to putting on top crust.
9. Bake at 400 degrees for 45 min.
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