From the Collection of Marg Dye.
Not as runny as the usual rhubarb pie and with a “smooth finish”
- 3 cups diced rhubarb
- 1 & 1/2 cups sugar
- 3 tbsp flour
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 2 Tbsp butter
- 2 eggs, well beaten
- Mix together flour, sugar, salt, nutmeg, butter and eggs; beat until smooth.
- Combine with rhubarb and turn into unbaked pastry lined pan. Top with lattice.
- Bake at 450F for 10 minutes. Reduce temperature to 350F and bake about 30 minutes more.
p.s. You might like to put something on the rack below in case of overflow… stuff happens…