Prep 25 mins
Cook 30 mins
Ok ok, not real frog hairs lol. Chef Nelson's wife's family introduced him to this pie. His words on it: "I think the name of this wonderful dessert lends more mystery to it than its actual origin. As any Iowa farm boy could tell you, the hair on a frog is indeed one of Gods finest creations, literally! To put your mind at ease, there is no frog hair in this dessert, but if you look closely at the cooked rhubarb you will notice the fine fibers of the fruit. This appears to be the only explanation for the name that anyone is willing cough up. Although, when you ask Ted Taggart if there is a hidden meaning, he will just sort of smile as though there is a mischievous boyhood tale he's still not willing to divulge. He's funny like that!" from chef2chef So rest assured this warm and comforting dessert won't have frogs leaping out at you :)
- Preheat your oven to 400°F.
- Combine the rhubarb, sugar. 1/4 cup water and the cornstarch in a large bowl .Stir to dissolve the sugar. Allow to stand for 10 minutes. Pour the mixture in a heavy saucepan and cook over medium heat until thickened. Stir often. Transfer the cooked mixture to a 8X8X2 baking dish and set aside.
- Combine the flour, sugar, baking powder, and cinnamon in a bowl. Cut in the softened butter with a fork until incorporated. Set aside.
- Beat together the egg and milk until frothy, and add it to the flour mixture while stirring just enough to moisten. Drop the topping onto the rhubarb mixture creating 6 mounds. Bake for 20-25 minutes until topping is browned.
- "Any Taggart will tell you to serve this while still warm topped with french vanilla ice cream. You should always do what a Taggart tells you! I know, I married one." -dnelson.
A very nice Rhubarb pie dish, although We would omit the cinnamon in the topping next time. We loved the way you've written out a storyline to the recipe, very intruiging. Thanks for sharing this one.