Rhubarb Pie
A dish that leans on sugar and egg.
contains glutencontains eggs
Ingredients
US
Metric
- 1½ cups rhubarb
- ⅞ cup sugar
- 1 egg
- 2 tablespoons flour
Steps
- Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 422 |
|---|---|
| Protein | 4.8 g |
| Fat | 2.6 g |
| Carbs | 97.8 g |
| Fiber | 1.9 g |
| Sodium | 40 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States