Keen on rhubarb? Here’s a look at Mama’s rhubarb pie . . . just in from our 80-year-old baking mama. She’s sending out the challenge to give this one a try. No time to make crust? Take the shortcut if you don’t want to factor in crust preparation.
1 unbaked pie crust (top/bottom)
2 c. rhubarb, cut into 1″ pieces
1 1/2 c fresh strawberries, cut in half (quarters)
1 c white sugar
2 tbsp. butter, melted
4 tbsp. flour
1/2 tsp. nutmeg (or more to taste)
2 eggs, lightly beaten
Place strawberries and rhubarb on bottom crust. Mix all other ingredients well; pour over top and spread around fruit. Top with solid crust or make a lattice weave for top crust; flute edges. Preheat oven to 400 degrees. Turn down to 350 degrees and bake pie for 45 – 60 minutes or until crust looks perfect or until rhubarb is soft.