Name: Aunt Margaret’s Rhubarb Pie
Yield: 8
Ingredients: 1 cup ﬂour; 1/4 tsp salt; 1 Tbsp sugar; 6 Tbsp butter; 1 egg yolk; 1-1/2 cups chopped rhubarb; 2 eggs (beaten); 1 cup sugar; 1 cup sour cream or buttermilk; 1 tsp orange zest

Aunt Margaret’s Rhubarb Pie

The crust may be delicate, but the pie tastes great.

Course

Desserts

Servings

Ingredients

Crust

1 cup ﬂour
1/4 tsp salt
1 Tbsp sugar
6 Tbsp butter
1 egg yolk

Filling

1-1/2 cups chopped rhubarb
2 eggs beaten
1 cup sugar
1 cup sour cream or buttermilk
1 tsp orange zest

Course

Desserts

Servings

Ingredients

Crust

1 cup ﬂour
1/4 tsp salt
1 Tbsp sugar
6 Tbsp butter
1 egg yolk

Filling

1-1/2 cups chopped rhubarb
2 eggs beaten
1 cup sugar
1 cup sour cream or buttermilk
1 tsp orange zest

Instructions

Crust

Blend the flour, sugar, and salt together in a bowl. Work butter into the flour mixture and add egg yolk. Pat crust into an 8- or 9-inch pie pan.

Filling

Place chopped rhubarb into the bottom of pie crust. In a bowl, mix the eggs, sugar, sour cream (or buttermilk), and orange zest. Pour this mixture over the rhubarb and bake at 375 degrees for approx. 50 minutes, until the filling is firm and the fruit is tender.

Recipe Notes

Recipe courtesy of Claudia Bartz, Suring, WI.

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