2-3 cups rhubarb, cut small
boiling water (enough water to cover rhubarb
1 Tablespoon butter
crust for 9-inch pie - unbaked
1 cup sugar
2 Tablespoons flour
1/4 teaspoon salt
1/2 cup drained liquid from the rhubarb
2 egg yolks
Pour boiling water and the 1
Tablespoon butter over rhubarb.
Mix and prepare pie crust; set
Mix sugar, flour and salt
together. Drain the liquid from the rhubarb, reserving 1/2 cup of the liquid.
Add the reserved liquid to the sugar/flour mixture and then add the egg yolks.
Put well-drained rhubarb in the
unbaked pie shell and pour egg/sugar mixture over it. Bake until well set in
moderate oven (350°),
about 45-60 minutes.
Top with meringue and bake.
Mom's note: If frozen
rhubarb is used, run water over it to thaw partly, then drain well and add the
eggs and 1/4 cup drained water.
This recipe came originally
from Mrs. Otto Evensen, Spring Grove, MN (probably in the early 1940's)