Yield: 1 servings
Measure | Ingredient |
---|---|
1 \N | Unbaked 9\" pie shell |
\N \N | Top and bottom |
4 cups | Cut rhubarb |
2 \N | Eggs |
1 cup | Sugar |
½ cup | Milk |
1 tablespoon | Flour |
1 dash | Of salt |
Evenly distribute rhubarb in pie shell. In a mixing bowl beat eggs and sugar until thick. Add milk, salt and flour. Beat until well blended.
Pour over diced rhubarb. Bake at 350 for 1 hour or until firm in the center.
You may use this same recipe to make any fresh fruit pie but you should only use 3 cups of fresh fruit instead of 4 cups of rhubarb.
Submitted By HELEN PEAGRAM On 05-21-95