Rhubarb Season!

I'm so glad that it's rhubarb season.  I love the tangy taste of rhubarb.  Unfortunately for my waistline, one of the best ways to eat rhubarb is in pie.  Here's a good basic rhubarb pie recipe.

Rhubarb Pie

pastry for a 9" pie

2 cups pink rhubarb

3 tbsp flour

1 egg, beaten

1 cup sugar

Cut the rhubarb in pieces and distribute it evenly in the unbaked pie shell.

Mix the flour, sugar and egg; beat the mixture and pour it over the rhubarb.

Cover the top with pastry.   A lattice top is very pretty if you have the time and ambition.

Bake for 10 minutes at 450, then 35 minutes at 350.