Rhubarb Pie
A dish that gets its character from sugar and egg slightly beaten.
contains glutencontains eggs
Ingredients
US
Metric
- 2 cups rhubarb
- 3/4 cup sugar
- 1 egg slightly beaten
- 2 tablespoons flour
- Few grains salt
- Few grains nutmeg
Steps
- PROCESS: If rhubarb is young and tender it need not be peeled. Cut the stalks in half-inch pieces before measuring. Mix sugar, flour, egg, salt and nutmeg. Add to rhubarb, toss together until ingredients are well mixed. Turn into a pie pan lined with paste, heap rhubarb well in center, cover with a top crust and bake thirty-five minutes in a hot oven. (When rhubarb is older it may be scalded before using.)
- [Sidenote: _March_
- _Third Sunday_]
This is a variation — Gutenberg edition. Base recipe: Rhubarb Pie →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 380 |
|---|---|
| Protein | 5.0 g |
| Fat | 2.7 g |
| Carbs | 86.7 g |
| Fiber | 2.4 g |
| Sodium | 41 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States