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Rhubarb Pie for a Crowd Recipe

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This recipe for Rhubarb Pie for a Crowd, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Warns Tomell (1929-2000)
Added: Monday, July 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Your favorite recipe for a double crust pie, doubled.
FILLIUNG:
5 eggs
4-1/2 C. sugar
1 C. flour
1/2 tsp. salt
10 C. sliced rhubarb

Directions:
Directions:
Fit 1/2 of piecrust into 11x15 cake pan.
Beat eggs until light and fluffy.
Add sugar, flour and salt and beat 1 minute.
Stir in rhubarb.
Pour into crust.
Cover with top crust, trim and seal edges.
Bake at 425 degrees for 1/2 hour.
Reduce temperature to 350 degrees and bake until crust is nicely browned, about 45 minutes more.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
2 hours total time
Personal Notes:
Personal Notes:
Marian made several of these each year for her church's annual bazaar. She grew the rhubarb. This was always a sell-out with many people ordering a full pan!

 

 

 

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