Description
2 unbaked pie shells
4 cups rhubarb, cut into small pieces, fresh or frozen and undrained
2 eggs
1 cup sugar
½ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
1 T. cinnamon red hots
4 saltine crackers, crushed
Instructions
Preheat oven to 450 degrees.
In a large bowl, beat eggs well. Add sugar and beat until the consistency of heavy cream. Add seasonings, red hots and crackers. Mix well. Dump in the rhubarb and stir.
Pour rhubarb filling into pan lined with pie crust. Cover with top crust. Make design by cutting slits. Sprinkle with cinnamon-sugar mixture. Place pie in oven and immediately turn down oven to 350 degrees. Bake 1 hour.
Source
Recipe by Ruth Iversen, Lower Yellowstone Rural Electric Cooperative
