I :love: RHUBARB...a summer fave!!!

2 1/2 c rhubarb, cut into 1/2 inch pieces
2 egg yolks
1 c sugar
4 Tbs flour
1 Tbs butter
2 (9 inch) unbaked pie crusts


Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 4 tablespoons flour; if using frozen rhubarb, only use 3 tablespoons. Stir in rhubarb pieces.

Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. (vent pie)Bake on bottom rack 425 for 10 minutes, then at 375 for 30 minutes.

Cool before cutting.

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Avoid Fruits~N~Nuts....you are what you eat!!!