Rhubarb Pie


Cooking Directions

  1. Boil 5 cups of water, and pour over the rhubarb (frozen or fresh), and let it set for 5 minutes
  2. Meanwhile, beat three eggs, then add the sugar and flour to the mixed eggs.
  3. * Off the record, I add a teaspoon of vanilla at this point. In my humble opinion, vanilla makes everything dessert taste better.
  4. Drain the rhubarb, and pour egg mixture over it. Stir to blend.
  5. Pour into an unbaked pie crust.
  6. Bake at 400 degrees for 10 minutes, then turn the oven back to 350 degrees, and continue baking for about 45 minutes or until a knife stuck in its sent comes out with just a bit of custard on it.
  7. Cool, and enjoy!