Thursday, October 28, 2010

Rhubarb Pie

This is an amazing dessert with or without a pie crust. I like to make it without crust and serve it with Ice cream. It becomes more of a souffle this way :). Another reason I love this dessert (besides the fact that I love rhubarb) is that the hands on time is so short.

Rhubarb Pie

3 eggs                                    1/4 C. flour
1 1/4 C. Sugar                         2 1/2 C. Chopped rhubarb
1/4 C. butter (softened)             1/4 tsp. salt
1 10-inch pie shell (optional)

Preheat oven to 375. Separate yolks from egg whites. Beat whites and slowly add 1/4 cup sugar until stiff; set aside. In a blender or food processor mix egg yolks, butter, salt, remaining sugar, and flour. Add rhubarb and pulse until it is mixed well (should still have lots of chunks). Fold together the rhubarb mix and the egg whites (gently). Pour into a buttered dish or pie shell. bake for 15 minutes then reduce heat to 325 and bake for 30 minutes more.

Enjoy :D one of my favorites!!


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