3 tb Flour
1 c Water
1 Egg, beaten
2 c Rhubarb, cut into small
1 Mama’s Plain Pastry
Sift flour and sugar together, add egg, beat thoroughly and add
rhubarb. Line piepan with pastry and pour in filling. Cover with top
crust and bake in a very hot oven (425F) for 10 minutes. Reduce
temperature to mocedart (350F) and bake 35 minutes longer.
Variations: Arrange pastry strips into lattice design over the top
instead of using top crust. Omit top crust, cool slightly and cover
with whipped cream.