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Written by Barb Blyth
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Wednesday, 19 September 2007 |
If you like rhubarb, check Robyn Dettmar's Rhubarb Cake also.
1 9-inch double-crust pastry
3 medium egg
2 Tablespoons milk
1 1/2 cups sugar
1/4 cup flour
1/2 teaspoon nutmeg
4 cups rhubarb, sliced
1 Tablespoon margarine or butter
1. Slice rhubarb into 1/2 inch pieces.
2. Heat oven to 400 degrees F. Prepare pastry. In large bowl, beat eggs slightly; add milk. Stir in sugar, flour and nutmeg (1/2 to 3/4 tsp); mix well. Stir in rhubarb.
3. Pour into pastry-lined pan. Dot with margarine. Cover top with Lattice Crust; seal and flute edge. Bake at 400 degrees F for 50-60 minutes or until golden brown. Serve warm
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Last Updated ( Wednesday, 19 September 2007 )
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