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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Rhubarb Pie Recipe

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This recipe for Rhubarb Pie is from These Are a Few of My Favorite Things!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. chopped rhubarb
1 to 1/2 c. sugar
Pinch salt
2 eggs, beaten
3 heaping tbsp. flour
Crust for 9 inch pie, deep dish
Directions:
Directions:
Mix rhubarb and flour. Let set. Mix eggs and sugar together and salt. Mix together and pour into pie shell. Bake at 400º 10 minutes. Turn oven down to 350º and bake another 40 minutes or until done.

Eat with ice cream or whipped topping

For meringue top: Use above recipe but separate eggs. Add another egg white so you have 3 egg whites. Beat on high until foamy. Slowly add 1/3 c. sugar and beat until stiff peaks form. Spread on top of pie and bake another 10 minutes until meringue browned in peaks.
Personal Notes:
Personal Notes:
On the recipe card I found there were no instructions on how to make a meringue top for this pie so I used the never fail meringue recipe I use for my lemon meringue pie. Be careful how long you cook this pie as adding the meringue in this manner may change the pie's consistency.

 

 

 

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