There is no strawberry stealing the spotlight in this pie – it is all rhubarby goodness.
I remember finding out that the rhubarb pie recipe is actually the neighbours (Mrs. Bechard)! She gave in and told when mom and I asked for the recipe. She couldn’t remember and directed us there! – Michaela
This recipe comes straight from source! If anyone tries it out, please let us know how it turns out or any suggestions in the comment section below, and email us pictures for the cookbook! Thanks in advance.
Babcia’s Rhubarb Pie
Supplied by: the Molloys
Yields: 1 pie
Ingredients
4 cups chopped ½” pieces of rhubarb
1 cup of sugar
¼ cup of flour
2 egg yolks
1 tsp vanilla
1 tsp cinnamon
2 tbsp cream (1/2&1/2) or milk
2 tbsp melted butter
1 pie shell
2 egg whites
2 tbsp sugar
1 tbsp cornstarch mixed with warm water
Directions
1. Beat egg yolks with sugar and milk. Add flour, cinnamon, vanilla, and butter. Mix well. Add rhubarb.
2. Fill pie shell. Place on cookie sheet.
3. Bake 350 degrees for 50min. Take out of oven, and add meringue. Cook for an additional 10min.
4. To make meringue, beat egg whites until foamy. Slowly add sugar and cornstrach. Beat until stiff.