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Tuesday, June 22, 2010

Rhubarb Pie

Again this was taken from the Simply in Season cookbook.  This is homegrown rhubarb from our garden.  We got the start from his Grandpa & Grandma who are no longer living.  It is neat to have a plant in my garden that has come from his grandparents.  It is a neat reminder of them.  That being said, my husband begs and begs me to make Rhubarb pie for him.  So I broke down and made it for him, but this time tried a new recipe.

2 Eggs
Separate yolks from the egg whites.  Beat egg whites into stiff peaks.  Beat egg yolks separately.

1 c. Sugar
3 Tbsp Flour
1/2 tsp. Salt
Mix with egg yolks.

3 c. Rhubarb (chopped)
Add to egg mixture.  Fold in the beaten egg whites.

9 inch pastry shell (unbaked)
Pour mixture into shell and bake in preheated oven at 425F for 10 minutes.  Reduce heat to 350F and continue baking for 30 minutes or until set.

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