I picked up some rhubarb at the farmer’s market because it’s spring and that’s what you do. I found a recipe in my nana’s Settlement cook book and knew I had to try it. Just use your go to pie crust recipe, mine’s the standard two crust from the Joy of Cooking.
Settlement Rhubarb Pie
3 cups rhubarb, sliced into 1/4 inch pieces
2 tbsp cornstarch
1 1/2 cup sugar
1 egg, lightly beaten
1 tsp fresh lemon zest
Toss rhubarb with cornstarch. Add egg, sugar, and lemon zest. Mix well and put in parbaked pie crust. Bake in at 425 for 30 minutes and then reduce to 325 for an additional 30 minutes.
Let cool before serving.