RHUBARB NO-CRUST PIE
A rhubarb pie that makes it's own crust. We got this recipe from the Minneapolis Star and Tribune many years ago and have made it every year with our rhubarb - everyone loves it.
Provided by DPar6310
Categories Dessert
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 9 or 10 inch pie tin. Sprinkle with a little flour. Spoon rhubarb into pie tin and sprinkle the 3/4 cup of sugar over all. Cut butter into the cup of flour as for pie crust. Add the 1 cup of sugar and mix well. Beat eggs and add vanilla. Stir eggs into the butter flour mixture. Batter is very stiff.
- Spoon on top of rhubarb, distributing mixture as evenly as possible. Sprinle lemon juice on top. Bake at 325 dgrees for 1 hour. Serve warm or cold. Makes 6-8 servings.
Nutrition Facts : Calories 383.2, Fat 5.8, SaturatedFat 3, Cholesterol 72.2, Sodium 61.9, Carbohydrate 78.5, Fiber 2, Sugar 59.6, Protein 5
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