Ingredients for Fourth Street Rose Rhubarb Pie
- 2 large eggs
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- Frozen Strawberries
- 1 (9-inch) unbaked pie crust (store-bought or homemade)
- Frozen Rhubarb
- Shortening
- Butter
- Salt
- Liquid Honey
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How to Make Fourth Street Rose Rhubarb Pie
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 2 large eggs until light and frothy.
- In a separate bowl, whisk together 1 ½ cups granulated sugar and ¼ cup all-purpose flour until smooth. Gradually add to the egg mixture, whisking until combined.
- Set aside.
- Cut 4 cups rhubarb into ½-inch pieces. Gently fold into the egg and sugar mixture.
- Pour the rhubarb mixture into a 9-inch unbaked pie crust.
- Bake for 15 minutes. Reduce oven temperature to 350°F (175°C).
- Apply your favorite pie topping (see notes for suggestions) and bake for an additional 40 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
138g
Fat
37g
Carbs
20g
