This is a special recipe. It is from my husband’s Aunt Marl, whom I love dearly. The first night we arrived in Lewisporte to stay with her, she fed us this. It has been my favourite rhubarb recipe ever since. I was pregnant at the time with Lena so travelling was exhausting. We had been camping at Gros Morne National Park and it rained. I wanted to hike but I couldn’t. I was toast. (Sadly, I wish I could say I was 8 or 9 months along at that stage but I was only 5 or 6months!) Aunt Marl’s was such a wonderful, welcoming and cozy place to stay. We walked and ate and I napped. Anyone who knows me, knows I am NOT a napper! But at that stage of the game, I needed a nap. So, thank you to Aunt Marl, your hospitality was most welcome and I know that night (and the next day) I ate this recipe and it was made with love!! It has left a lasting impression on my heart! So did the cans of some kind of pickled meat that you sent back with us….I’m typing this with my nose pulled up…yuck!
Aunt Marl’s Rhubarb Pie
CRUST
1/3 cup butter
3 tbsp. sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/4 cup milk
Cream together butter and sugar, and add egg and beat.
Add milk and dry ingredients.
Put in a 9×9 pie plate (ungreased)
FILLING
2 eggs
1 cup sugar
Beat together. Add:
2 tbsp. melted butter
2 tbsp. flour
Fold in 2 1/2 cups of thinly sliced rhubarb and pour on top of the crust.
Bake at 400* for 10 minutes, then bake at 350* for 20-30 minutes!
Enjoy!
Colourfully yours,
Lori
