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    MOTHER'S CREAMY RHUBARB PIE


    Source of Recipe


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    List of Ingredients






    Boiling water
    13/4 cups cut-up rhubarb
    11/2 cups sugar
    1 teaspoon flour
    2 eggs, beaten
    1/2 cup real cream
    1/4 teaspoon cinnamon

    Pastry for 8-inch, double-crust pie


    Pour boiling water over rhubarb; drain and turn into mixing bowl. Add the sugar, flour, eggs, cream and cinnamon.

    Mix well and turn into pastry-lined, 8-inch pie pan. Cover with top crust, flute edge and cut slits so steam can escape. Bake at 450 degrees for 15 minutes, then reduce heat to 325 degrees and bake another 30 minutes.

    Makes one 8-inch pie.

    Recipe
 

 

 

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