Original recipe yields 8 servings
Based on a 2,000 calorie diet
My Mom found this recipe when she first got married in 1938. It was from the "American Woman's Cook Book" which is an old 3" thick green book that has seen better days, but is still in my cupbo...
This pie is so good! It's just like my mom used to make...just one comment - make sure you let it cool completely before cutting it or it will be too runny.
To be fair, I can't really rate this recipe because I modified it quite a bit. I wanted to share my version since it turned out very good. Preheat oven to 425. Beat 3 egg yolk till pale yello...
This pie was awesome!! It had a great sweet yet tart flavor. I will definitely use this recipe again. I added a cup more of rhubarb to fill in the pie plate a little more.
Sooooo yummy!!! I've made this pie 3 times in the last 2 weeks. I added an extra tbspn of flour to thicken the recipe and sprinkled the crust with 1 tbspn of flour and 1 tbspn of sugar, just li...
This is the first time I have cooked with rhubarb, I thought it would be really hard and turn out sour. This receipt rocks. My mother-in-law said it was the best she's had. I am making it for...
I only added 3/4 c. of sugar, but it was still way too sweet. I tried the rhubarb pie from allrecipes that calls for 1 1/3 c. sugar per 4 cups of rhubarb and that ratio was much better.
This is like my Mother used to make,and I have been looking a long time for it!