| Crust: | | | 1 1/2 cup | flour | | 1 tsp. to 1 T. | sugar | | 1/2 tsp. | salt | | 1/2 cup | oil | | 1/4 cup | milk | | Filling: | | | 3 cups | rhubarb, cut into 1" pieces | | 1 1/2 cup | sugar | | 1/3 cup | flour | | 1/4 tsp. | salt | | 3 | eggs | | 1 cup | sour cream |
| | For crust: Put flour, sugar, and salt in pie pan then add oil and milk. Stir with fork until it holds together then pat into bottom and up sides of pan.
Put cut up rhubarb in crust.
Filling: Whisk eggs then add sugar, flour, salt and sour cream. Pour over rhubarb.
Bake at 425 degrees for 20 minutes, then at 350 degrees for 45 minutes more or until set.
Note: Crust can be used for quiche, etc., just leave out sugar. I use a 10 inch quiche pan for this pie; would overflow a regular capacity pie pan. |
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