Rhubarb Pie

I think I can fill in the blanks.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 24th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...
In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:

[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Rhubarb Pie

2 c. cut up rhubarb or peaches
1 c. sugar
1 Tbsp. flour
1/4 tsp. salt
2 beaten egg yolks


Rhubarb Pie method (provided by Yesterdish)

Beat egg yolks until pale; beat in sugar. Add rhubarb, flour, and salt. Pour into unbaked pie shell; bake at 450 degrees for 10 minutes, then reduce heat to 350 until rhubarb is tender.

If desired, use the egg whites and 3 Tablespoons of sugar to make a meringue, top pie and bake for another 10 minutes or until browned.

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