More rhubarb, more custard, more Maine. This is from Jane Cleaves McKenna from Bowdoinham.
1 generous T butter
1 1/4 c sugar
3 eggs
1 generous T flour
2.5-3 c finely chopped rhubarb
pastry for a double crust pie
Preheat oven to 425.
Cream butter and sugar. Add eggs, then flour. Beat well until smooth and creamy. Add the chopped rhubarb.
Bake in a latticed crust for 15 minutes, then reduce temp to 375 for 30-40 min more until nicely browned. Cool.
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