Rhubarb Pie
Ingredients
- 1½ cups rhubarb
- ⅞ cup sugar
- 1 egg
- 2 tablespoons flour
Steps
- Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.
More recipes with rhubarb, eggs or flour
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.