"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rhubarb Pie, by Kathy Berning, is from Berning Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs, well beaten 1 3/4 c sugar 1/4 c flour 1/4 tsp salt 4 c rhubarb, sliced Butter
Mix together eggs, flour and salt. Add rhubarb and mix well. Arrange in pie shell. Dot with butter. Top with pastry design. Bake in hot oven (450º) for 15 minutes. Reduce heat to 350º and bake 30 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.