Line 9-inch pie pan with 1/2 pastry, 1/8-inch thick.
Wash rhubarb and dice into pieces.
Place rhubarb in pie shell.
Combine sugar, cornstarch and salt.
Add egg and beat well.
Add Karo syrup and melted butter.
Pour over rhubarb.
Roll out remaining pastry. Cut into narrow strips.
Arrange lattice of pastry strips across top.
Bake in hot oven.
Heat to moderate at 350\u00b0.
Bake 45 minutes or until rhubarb is tender.
Place chunks of rhubarb in pie shell.
Mix rest of ingredients and pour over rhubarb.
Sprinkle top with nutmeg.
Bake at 400\u00b0 for 10 minutes, then at 325\u00b0 until set.
Grease or spray 2 large pie plates.
Cut rhubarb in 1 inch chunks.
Scatter rhubarb in pie plate.
Melt butter.
In large bowl put the eggs, butter, flour, milk, sugar, and vanilla.
Mix with a mixer or blender till mixed.
Pour over rhubarb.
When it's baked the crust will be on the bottom, custard in the middle, and rhubarb on top.
Bake for 1 hour 10 minutes at 350\u00b0.
Scald rhubarb in boiling water to cover.
Keep tightly covered and allow to stand several minutes before draining. Prepare mixture of eggs, flour, sugar and lemon juice.
Add drained rhubarb to this mixture, stirring gently to mix well. Pour into unbaked pie shell and bake as for any custard pie.
Fill pastry-lined pie pan with rhubarb custard filling: Beat eggs slightly.
Add milk.
Mix together and stir in sugar, flour and nutmeg.
Mix in rhubarb.
Dot filling in pan with butter. Cover with lattice top.
Bake at 400\u00b0 for 50 to 60 minutes until nicely browned.
Serve slightly warm.
Mix dry ingredients.
Place 2 cups rhubarb in pie shell and sprinkle 1/2 dry mixture over rhubarb.
Add eggs to other 1/2 of dry ingredients and beat well.
Add remaining 2 cups rhubarb to pie shell and pour egg mixture over.
Bake at 350\u00b0 for 1 hour.
Arrange 2 cups rhubarb in pie shell.
Beat egg whites until stiff, then beat in egg yolks until blended.
Mix flour and sugar; add to egg mixture.
Pour over rhubarb.
Bake at 350\u00b0 for 45 minutes.
This pie does not need a mearingue.
It will be crunchy as it is.
Beat eggs; add milk, sugar, flour and nutmeg and beat until smooth.
Put rhubarb in pie shell and pour egg mixture over and dot with a little margarine.
Cover with lattice top.
Bake at 400\u00b0 for 50 to 60 minutes.
Put cut rhubarb in pie shell.
Beat eggs, salt, sugar and flour until creamy.
Pour over rhubarb.
Bake at 350 degrees for 40 minutes.
Mix all ingredients and pour over rhubarb in pie shell. Bake 1 hour at 350\u00b0.
Put rhubarb into pie crust.
Beat remaining ingredients and pour over rhubarb.
Bake at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 and bake 30 minutes.
Beat together first 5 ingredients, then mix in 1 cup milk. Pour over rhubarb (1/2-inch of rhubarb in pie pan) in pie crust. Bake at 450\u00b0 for 20 minutes, then at 350\u00b0 for 30 minutes.
Mix together eggs and milk.
Add in sugar, flour and nutmeg. Mix together.
Put rhubarb into pie crust.
Pour the mixture over the fruit.
Dot with butter.
Crisscross with strips of pie crust. Bake at 400\u00b0 for 50 to 60 minutes.
Place chopped rhubarb in pie shell and mix sugar, eggs, flour, tapioca and cream.
Pour over rhubarb and dot well with butter.
Bake in 425\u00b0 oven for 12 minutes and reduce heat to 350\u00b0 and bake 1 hour.
Beat egg yolks with sugar, flour, cream and vanilla.
Put rhubarb in pie crust.
Pour mixture over rhubarb; dot with butter. Bake at 375\u00b0 for 3/4 hour.
Cover with meringue made from egg whites.
Brown.
nd refrigerate dough.
Add rhubarb, powdered sugar, water, cornstarch
Place 1/2 pie crust into pie plate.
Put the rhubarb in the
egrees C). Place rolled-out pie crust in a 9-inch
ngredients.
Filling:
Cut Rhubarb into 1 inch pieces. Place
Combine sugar and flour in mixing bowl.
Add eggs, sour cream, margarine, and rhubarb.
Pour into unbaked pie shell.
Bake at 375F for 1 hour.
Sprinkle cinnamon on top.