Food from L.I.F.E.
Peoria Rhubarb Pie
1 9-inch unbaked pie shell 1 1/2 cups sugar 1/4 cup flour 3/4 tsp nutmeg 3 slightly beaten eggs 4 cups sliced fresh rhubarb, or frozen, thawed
Topping:
1/2 cup flour 1/4 cup sugar 1/3 cup butter In a large bowl stir together 1 1/2 cups sugar, 1/4 cup flour and nutmeg.
Add eggs and blend well. Stir rhubarb into the mixture until the sugar has dissolved.
Turn the mixture into the pie shell.
In a small bowl stir together the 1/2 cup flour, 1/4 cup sugar and 1/3 cup butter. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle this uniformly over the pie.
Cover edges of pie with foil or pie shield to prevent over browning.
Bake in a preheated 400 degree oven for 40-45 minutes or until the topping is golden.
Remove edge covers 25-30 minutes into the baking period.
* A one-pound package of frozen rhubarb is just right. If you like rhubarb pie you will love this version.
- Harold Schmalfeld
Setting it Straight
In the Cooking With Harold Foccacia Romana recipe that was published Tuesday, July 3rd the correct measurement is 1 pkt (2 tsp) of active dry yeast. We apologize for the error.
Editors Note: Greetings from this new feature to your Community News Brief. Every Tuesday will be recipes featured from10 years worth of Learning IS Forever cooking classes and more.
Some of these recipes can be described as spectacular...Enjoy!
