My father's mother, Grandma McIntyre, graduated from 8th grade and became a school teacher —until she met Grandpa and got married. I remember her spotless house and her wonderful baking. She told us stories, drew us pictures of cats, and built card houses with us.
Like many folks of their generation, Grandma and Grandpa grew and canned most of their winter foods. But she didn't can rhubarb. We gorged ourselves on it in the spring and early summer, and then waited until next spring for more.
Grandma Mac's Rhubarb Pie
9 inch pie pan
prepared pastry for two-crust pie
3-4 c rhubarb peeled and cut into small pieces
1 and 1/2 to 2 c sugar
2 T flour
pinch of salt
1/4 tsp soda
1 T butter
1 beaten egg
1. Line pan with rolled-out dough.
2. Mix sugar, flour, salt and soda together and spread about 1/3 of mix on the dough.
3. Cover with the rhubarb, and add remainder of sugar mix.
4. Dot with butter.
5. Spoon egg over this.
6. Add top crust. Cut slits about the edge and in center.
Bake 10 minutes at 400°, and about 40 minutes at 300°.
Here is the orginal recipe written by Grandma Mc. It has lived in my recipe box for many years. Ruth
