Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Flour |
| 1 cup | Water |
| 1 \N | Egg, beaten |
| 2 cups | Rhubarb, cut into small |
| \N \N | Pieces |
| 1 \N | Mama's Plain Pastry |
Sift flour and sugar together, add egg, beat thoroughly and add rhubarb. Line piepan with pastry and pour in filling. Cover with top crust and bake in a very hot oven (425F) for 10 minutes. Reduce temperature to mocedart (350F) and bake 35 minutes longer.
Variations: Arrange pastry strips into lattice design over the top instead of using top crust. Omit top crust, cool slightly and cover with whipped cream.
From: