Mom'S Rhubarb Pie(Lorena B. Utz - 1887-1983)

1. 1

   Into pie crust, cut up the rhubarb, enough to fill the pie and almost stand up a little, but not too much or it will run out.

2. 2

   In a bowl, sift sugar, flour and salt together and add a little water, enough to stir up the sugar, flour and salt but not a thin batter. Break in the egg and beat it all together and spoon over the rhubarb already in the pie shell.

3. 3

   Bake at 450u00b0 for 10 minutes, enough to brown the crust, then lower temperature to 375u00b0 or lower. Bake until custard in soft.

* Per serving · 4 servings · Values may vary.

No additional tips available.