Rhubarb chess pie

Yield: 6 servings

Measure Ingredient
1 \N Pie shell, 9\"; baked
1 tablespoon Butter
1 cup Sugar
¼ cup Flour
2 \N Eggs
1 cup Rhubarb, fresh; cut into 1/2\" pieces
¼ teaspoon Nutmeg
¼ teaspoon Salt

Cream together the butter and sugar. Add the flour. Separate the eggs. Beat the yolks and add to the remaining ingredients. Beat the whites until stiff but not dry and mix gently with the other ingredients. Pour into the pie shell and bake at 350 F. for 45 minutes. The shell may be baked for 5 minutes before the filling is added as an insurance against sogginess. Submitted By SAM WARING On 08-17-95

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