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Friday, February 17, 2012

Rhubarb Butterscotch Pie

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla

pastry for 2 crust pie

Combine brown sugar, white sugar and flour.  In another bowl combine beaten egg, cream and vanilla.  Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled.  Place in a pastry lined pie plate, cover with top crust.  Make steam slits.

Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.

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