Letitia’s Rhubarb Pie Is a Grand Finale for Birthday Party

“I used to work with a fine cook named Letitia Fleming,” Mary Jo Redman writes. “She was often asked to make this pie for summer birthdays. When I moved and inherited a large rhubarb patch, I asked her for the recipe. The baked pie is slightly crusty on top, but soft inside, like a well-toasted marshmallow. Any topping or accompaniment, other than a cup of coffee is absolutely unnecessary.”

LETITIA’S RHUBARB PIE

3 egg yolks

1/2 cup whipping cream

1 cup sugar

2 tablespoons flour

Dash salt

2 1/2 cups diced rhubarb

Pat-In-Pan Crust

Beat egg yolks lightly in mixer bowl. Add cream, sugar, flour and salt. Beat just until blended and thickened. Fold in rhubarb. Pour mixture into baked Pat-In-Pan Crust. Bake at 325 degrees 40 to 50 minutes or until set. Serve at room temperature. Makes 6 to 8 servings.

Pat-In-Pan Crust

1 cup flour

2 tablespoons powdered sugar

Dash salt

1/2 cup butter

Sift together flour, powdered sugar and salt. Cut in butter with pastry blender. Press crumbly mixture into 9- or 8-inch pie pan. Bake at 350 degrees 15 to 20 minutes.

--MARY JO REDMAN

Encinitas

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