Fresh rhubarb, sugar, flour, eggs and a sprinkle of cinnamon make this delicious pie. The rhubarb is cut into chunks arranged in the bottom of a prepared crust and slathered with the custard filling. The oven does the rest, with golden and delicious resul
INGREDIENTS (for 8 servings):
- 1 (9 inch) pie shell
- 2 1/2 cups fresh rhubarb, cut into 1 inch pieces
- 1 cup white sugar
- 1/3 cup all-purpose flour
- 1 pinch ground cinnamon
- 2 eggs, beaten
Preheat oven to 375 degrees F (190 degrees C).
Spread rhubarb pieces evenly into pie shell.
In a medium bowl, combine sugar, flour, and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
Bake in preheated oven for 40 to 45 minutes until filling is set.