Prep 15 mins
Cook 1 hr
A rhubarb pie that makes it's own crust. We got this recipe from the Minneapolis Star and Tribune many years ago and have made it every year with our rhubarb - everyone loves it.
- 4 cups cut up rhubarb
- 1 3⁄4 cups granulated sugar
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cup flour
- 2 beaten eggs
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
- Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.