On Sat, 02 May 2009 21:14:12 -0400, Dave Smith
<[email protected]> wrote:
>For those who like rhubarb..... Jean B.sent the linkto the
>ruhbarbinfo.com site . I tried the rhubarb custard pie today. It was
>great. My wife, who is not a rhubarb fan, loved it.
Here's another great rhubarb pie recipe that our family loves.
It's from Edna Staebler's book "More Food That Really Schmecks"
Sour Cream Rhubarb Pie
Pastry for 10 inch pie
4 cups rhubarb; cut in 1/2 in. pieces
1 1/2 cups white sugar
1/3 cup flour
1 cup sour cream
1/2 cup flour
1/2 cup brown sugar
1/4 cup butter; softened
Arrange the rhubarb in the unbaked pie shell. Mix the sugar and flour;
blend in the sour cream; pour the mixture evenly over the rhubarb.
Blend the topping ingredients until crumbly; sprinkle the crumbs over
the rhubarb and bake at 450°F for 15 minutes, then at 350°F for an
additional 30 minutes until the fruit is tender, the filling set, and
the crumbs golden.