1 hr 15 mins
This is a clipping from the March 20, 1949 Courier Journal that was in great great Aunt Jessie's recipe scrapbook. It was titled "Mrs. Edds' Rhubarb Pie Filling" and to appreciate the charm and wit of a country housewife from the 40's I am writing the recipe much the same way the original author did (Mrs. Edd). (I think Mrs. Edd had an issue with double dippers too!)
My Private Note
Units: US | Metric
- 1Wash and dry rhubarb (do not peel unless the skin is very tough).
- 2Cut the stalks into about 1/2 inch pieces.
- 3Beat the eggs and add sugar and flour which have been mixed together.
- 4Beat until the three are as one.
- 5Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
- 6I like a high, rounding pie even if I do have to put a pan under it in the oven.
- 7Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
- 8To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
- 9If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
- 10Where there is pie, there should be cheese.
- 11We chose this time a soft cheese molded into small balls- one for each serving.
- 12Then you'd better make a few more since there are always delightful"pigs" who want two scoops of ice cream and two hunks of cheese with pie.
- 13And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.
Browse Our Top Pie Recipes
Nutritional Facts for Great Great Aunt Jessie's 1940's Rhubarb Pie Filling
Serving Size: 1 (1226 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1168.9
- Calories from Fat 107
- Total Fat 11.9 g
- Saturated Fat 3.6 g
- Cholesterol 423.0 mg
- Sodium 176.7 mg
- Total Carbohydrate 253.9 g
- Dietary Fiber 16.8 g
- Sugars 210.6 g
- Protein 22.3 g