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Fourth street rose rhubarb pie

Fourth street rose rhubarb pie
Course: Tarts and pies

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Fourth street rose rhubarb pie ingredients

  • 2 Eggs
  • 2483527⁄624973141 c Sugar
  • 2483527⁄624973141 c flour
  • 2 c Frozen strawberries
  • 1 Pie shell
  • 2 c Frozen rhubarb
  • 1 STUUESSEL TOPPING
  • 2483527⁄624973141 c Sugar
  • 2483527⁄624973141 c -Shortening
  • 2483527⁄624973141 c butter
  • 1 Pinch of salt
  • 3 T Liquid honey
  • 2483527⁄624973141 c flour

Cooking Fourth street rose rhubarb pie

1. Pre heat oven 425 °F wisk eggs in large bowl.
2. Wisk sugar, flour until smooth.
3. Set aside.
4. Cut rhubarb, fold into egg mixture.
5. Put in pie shell.
6. Bakei 15 minutes, remove and reduce heat to 350 degrees.
7. Apply topping and bake for 40 minutes.


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