| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
Dutch |
Desserts, Pies, Fruits/nuts |
8 |
Servings |
INGREDIENTS
| 1 |
|
Pie shell-9"-uncooked |
| 1 |
lb |
Rhubarb-fresh |
| 1 |
c |
Sugar |
| 1/3 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cloves |
| 1/4 |
ts |
Cinnamon |
| 2/3 |
c |
Evaporated milk |
| 1 |
ts |
Butter, melted |
INSTRUCTIONS
Wash and trim rhubarb and cut into 1/2 inch slices-to make about 3 1/2
cups. Place in unbaked pie shell. In a small mixing bowl, mix together the
sugar, flour, salt and spices. Blend in evaporated milk to the melted
butter and add to the sugar mixture and pour all, over the rhubarb. Bake in
a 400' oven for 25 minutes. Reduce temp to 375' and continue baking for 25
minutes. Cover with foil the last 10 mins to prevent overbrowning of
crust. Cool and serve. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”