3 c. rhubarb
4 eggs
4 Tbsp. flour
2 Tbsp. butter
1 c. sugar
1 pie shell, unbaked
Directions:
Preheat oven to 375°. Dice rhubarb. Beat eggs. Combine sugar, flour, and beaten eggs, and mix well. Place cut rhubarb into prepared pie shell.
Pour egg mixture over and bake at 375° for 45 minutes.
Rhubarb is a traditional Pennsylvania Dutch treat. Ripe in the springtime, the leaves are poisonous, so you'll see no recipes for Rhubarb Salad, but the red, fibrous stalks are delightfully tart. It can be stringy and some find it too sour, but sugared up in a pie or jam, yum! Also delicious combined with strawberries, which are in season right about the same time.
Submitted by Tim Grant
Contributed on: Friday May 12th, 2006 and modified on Friday May 12th, 2006