Grandma Rampke's Easy Rhubarb Pie
Yield
1 piePrep
20 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rhubarb
cut into 1 inch pieces |
*
|
| ½ | each |
pie shell (9 inch)
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| 1 | cup |
milk
|
|
| 1 | x |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rhubarb
cut into 1 inch pieces |
*
|
| 0.5 | each |
pie shell (9 inch)
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 1 | x |
cinnamon
|
*
|
Directions
Roll out and place pie crust in bottom of pie plate.
Place rhubarb over pie crust and sprinkle with ½ cup sugar.
Beat eggs and add ½ cup sugar and milk.
Pour mixture over rhubarb.
Sprinkle with cinnamon.
Bake at 350℉ (180℃) for 45 minutes.
