French Rhubarb Pie -- Quad-Cities Online Recipe Book
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French Rhubarb Pie

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Ingredients

Filling:
4 cups chopped rhubarb
2 large eggs
1-1/2 cups sugar
4 tablespoons flour
1 teaspoon vanilla
9-inch pie crust, unbaked
Crumb topping:
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter, softened

Instructions

Beat eggs well. Add sugar, flour and vanilla. Beat well again. Add chopped rhubarb. Pour mixture into unbaked 9-inch pie crust. Mix crumb topping ingredients. Sprinkle crumb topping over rhubarb mixture. Bake for 45 minutes at 350 degrees. To test to see if mixture is done, pierce center of pie with a knife.

Rita Toppert
Prophetstown



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  Today is Friday, April 25, the 115th day of 2014. There are 250 days left in the year.

1864 — 150 years ago: Never in the history of Rock Island was there such a demand for houses as at present. Our city is suffering for the want of suitable tenement houses.

1889 — 125 years ago: The choir of Central Presbyterian Church presented a ladies concert under the direction of S.T. Bowlby.

1914 — 100 years ago: Miss Rosella Benson was elected president of the Standard Bearers of Spencer Memorial Methodist Church.

1939 — 75 years ago: Mrs. Nell Clapper was elected president of the Rock Island Business and Professional Women's Club.

1964 — 50 years ago: Gerald Hickman, of Seattle, Wash, will move his family to Rock Island to assume the position of produce buyer for the Eagle Food Center chain of food stores. This announcement was made today by Bernard Weindruch, president of Eagles.

1989 — 25 years ago: Care & Share, formed in 1984 to provide food to jobless and needy Quad-Citians, will disband because the major part of a crisis created by plant closings is over. Food for the needy is still necessary. So groups separately will continue to raise money and collect food.




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