Queen of the Garden Rhubarb Pie

by sharon procter
(Homer, Alaska)

I raised my wonderful daughters in the woods in Alaska. Winter was long, beautiful, but long, and spring and summer brought much welcomed green foods including fireweed shoots, fern fronds, dandelion buds AND rhubarb. Here follows my pie recipe:


Queen of the Garden Rhubarb Pie

One pie crust ( have to confess that as I am a notoriously bad pastry cook, I usually beg my daughter to make the dough, we use the same recipe but hers melts in your mouth and mine you could make kitchen tiles with)rolled out, placed in a deep dish pie pan and the edge nicely fluted:

Filling:
in a large bowl place:
4 cups chopped rhubarb stems
4 eggs thoroughly beaten with
most of a cup of sugar depending on how sweet you like your pie (add more or less depending)
1/2 cup all purpose flour
1/4 tsp salt
1 tbsp vanilla

Stir until rhubarb is well coated with egg, flour and sugar.

Pour into prepared pie shell

Bake at 375 degrees F. for 45 - 60 minutes until custard is set. If the edge of the pie crust begins to burn, cover with aluminum foil to protect it.

My son-in-law is a rhubarb devotee and he says that this pie is the best. As I am an average to poor cook, I believe his word can be believed.

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Thank you for the recipe, sounds yummy!

Regards
Kathryn
Countryfarm Lifestyles

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