This is a double-crust pie that can be made with either fresh or frozen rhubarb. The rhubarb is cut into nice-sized chunks and folded into a mixture of sugar, beaten egg yolk and flour. The filling is then arranged in a prepared crust, topped with another, and baked until golden. Serve it warm with scoops of vanilla bean ice cream.
Posted: Jun. 8, 2011
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Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
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