This week’s Tastes Like Vintage guest blogger is Barbara from Iones Attic.
BeBop-a-ReBop Rhubarb Pie
Credit due to Garrison Keiller for the recipe title and to Ione and St. Marks Sampler for the recipe.
1 and 1/2 cups sugar
3T flour
1/2 tsp nutmeg
1T butter
2 beaten eggs
3 cups cut rhubarb
3T flour
1/2 tsp nutmeg
1T butter
2 beaten eggs
3 cups cut rhubarb
Blend the sugar, flour, nutmeg. Toss in cut rhubarb to coat. Add the beaten eggs and blend well.
Pour into a 9″ pastry lined pan. Top with your favorite crumb topping. (I skip this as the custard gets nice and golden)
Bake for 10 minutes in a hot (425 degree) oven
Continue baking at 350 degrees for 30 minutes until crust is golden and rhubarb is tender.
As featured on Barbara’s blog, IonesAttic.
Thanks for featuring a flavor that says “home” to me.
But what about that Tablespoon of butter?
oopsie!
Top of the pie with dots of butter before baking!