Crotty Rhubarb Pie

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Rhubarb pie is one of those things that can be polarizing.  Some people absolutely love it, others do not.  this recipe promies to be a fan favorite.  The best rhubarb to use is that which is garden, which shouldn't be hard to find in the midwest.  Families often has Rhubarb growing on the side of a garage, by a back fence or even close to the telephone pole in the backyard.  Rhubarb can be tough to work with, so if you try this recipe and the pie comes out tough or stringy, try freezing the rhubarb, before you cook with it.  Freezing it can soften and tenderize it.

What you need:

  -2 heaping TBSP flour

  - 1 Cup Sugar

  - 2 Egg Yolks (beaten)

  - 1 tsp Lemon Juice

  - 2 Cups Rhubarb (Diced)

  - 2 Egg Whites

  - 2 Tbsp Sugar

What you do:

     -  Preheat oven to 305 degrees.

     -  Mix the first six ingredients together.

     -  Beat/whip the Egg Whites and sugar together until it comes together into stiff peaks.

     -  Fold the whipped egg white mixture into the bowl with the first six ingredients, being careful not to over beat or mix.

     -  Using a 9inch pie pan fitted with an unbaked pie crust, pour the entire batter into the pan.

     -  Bake at 350 for anout an hour, or until the crust is golden brown.