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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw


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This recipe for RHUBARB PIE, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


2 cups chopped rhubarb
Boiling water
2 well-beaten eggs
1 cup sugar
1 Tbsp flour
3 Tbsps water
1 Tbsp melted butter

Preheat oven to 450
9" pie pan with unbaked crust
Pastry strips for lattice or merigue for the top

Pour boiling water over rhubarb and let stand 5 minutes, then drain.

Combine all other ingredients and mix well.
Add the rhubarb and pour into the crust.
Sprinkle with nutmeg.
Make the lattice top or leave it open for a meringue

Bake for 10 minutes
Reduce heat to 350 to finish baking - about 30 minutes.

Personal Notes:
Personal Notes:
This recipe came from Kathryn's eldest sister, Elsie.




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