Do you like rhubarb pie? I remember when I was growing up that the only thing my mother grew in the ground in the backyard was rhubarb and she loved to make pies. Here are a couple of my mother's recipes.
Mother's Favorite Pie
- pie crust
- 1 1/2 cup sugar
- 3 tbsp. flour
- 1/2 tsp. nutmeg
- 1 tbsp. butter
- 2 beaten eggs
- 2 cups cut rhubarb
Mix sugar, flour, nutmeg and butter. Add eggs. Beat until smooth. Pour over rhubarb in a pastry-lined 8-inch pie plate. Top with top crust. Bake at 350 degrees for about 35 to 40 minutes.
Rhubarb Cream Pie
Mix together:
- 2 egg yolks
- 1 tsp. butter
- 1 1/4 cup sugar
- 2 tbsp. flour
Stir in:
- 2 1/2 cup rhubarb, cut up
Pour into unbaked pie shell. Bake at 375 degrees for 45 – 50 minutes or until rhubarb is tender.
To make a meringue:
- 2 egg whites
- 1/4 cup sugar
Beat egg whites until they become frothy and continue beating while adding the sugar gradually. Beat until stiff peaks form. Brown in oven. Serve hot or cold.
