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Rhubarb Perreault Recipe

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This recipe for Rhubarb Perreault is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Diced Rhubarb
Pieces of another fruit
1 1/2 c. Sugar
1/2 c. Bleached flour
1/2 c. Whole wheat flour
1/2 c. Sugar
2 tsp. Baking soda
1/4 c. Cooking oil or butter
1/4 c. Milk
2 eggs
Directions:
Directions:
In a heat-proof container (8"x3") fill with diced rhubarb max 2/3 full. Almost fill remainder of container with another fruit of choice (strawberries, raspberries,apples, etc.) This last portion can vary according to taste. Sweeten to taste, approx 1-1/2 cup of sugar, sprinkled on top.

Preheat oven to 325 degrees F.

Mix the remaining ingredients and pour over fruit melange.
Bake at 350 F. approx 1 hr and 15 minutes.
Bonne appetite!
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a recipe emailed to me by Uncle Yvon in the summer of 2004 with this note:
"Just discovered a terrific rhubarb pot-pie, which I deservedly named "Rhubarb Perreault" (pronounced 'Perro') after its cook, my cousin Guy Perreault, a professor and author who can claim the rare distinction of having a copy of one of his books ("Donat Martineau") presently held in the archives of the Vatican library. Guy holds a Doctorate in Education. Like everything he does, his rhubarb recipe is truly a 'Master'piece". 

 

 

 

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