The Boston cooking-school cook book

by Fannie Merritt Farmer

Rhubarb Pie

1½ cups rhubarb

⅞ cup sugar

1 egg

2 tablespoons flour

Skin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.