Sunday, May 1, 2011

Cleaning out the freezer - Rhubarb pie that turned out!

I'm not terribly excellent at following recipes, thus I'm not a great pie-maker. They usually turn out runny or rather solid, but this one worked!

Rhubarb Pie

makes one shallow 8" dish pie

Crust: package of graham crackers, crushed fine, 1/4 c. softened margarine. Combine these and press into bottom of pie plate.

2 c. chopped rhubard (mine was still slightly frozen)
3/4 - 1 c. sugar
2 eggs
1/3 c. flour
nutmeg - 1/2 tsp or taste - can also add cinnamon

Combine above ingredients and turn into pie plate. Bake in a pre-heated 350-degree oven until firm, 45 to 55 minutes. Cool and serve. Refrigerate leftovers.

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