Friday, June 14, 2013

An Abundance of Rhubarb -- Lots of Pies

The Farmers Market will feature rhubarb pies this Saturday-- June 15. The Market is open from 9:00 am until 2:00 pm. The early bird will get the worm! There will be a limited number of pies available -- 10 --12 of them. Nine inch pies -- like the one pictured below. Each pie is $10.00. All are made with loving care!

Also as an alternative, there will be fresh rhubarb available and so anyone could bake a rhubarb pie. Below is the recipe used for my pies. It comes from family connections in Albion, Nebraska.

Rhubarb Custard Pie    
by Joe Petsche

2 eggs -- beaten          
1 1/2 cup of sugar
1/4 teaspoon of salt
2 Tablespoons of milk -- if rhubarb is not frozen
3 Tablespoons of flour
1/4 teaspoon of nutmeg
3 cups of rhubarb -- diced is best
1 --  crust pie shell

Crumb topping:

1/2 cup oleo
1/2 cup brown sugar
1 cup of flour

Mix eggs, sugar, salt, milk, flour and nutmeg together in a bowl. Stir in the rhubarb. Put into unbaked pie shell. Crumb topping: cream oleo, brown sugar and flour -- sprinkle on top of pie.
Bake for approximately 1 hour in 400 degree oven.

I also put a bit of oatmeal in the mixture for the crumb topping. 

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