Rhubarb Crumble Pie

Ingredients: 1 (9 inch) prepared pie crust, regular or graham cracker 4 cups rhubarb, sliced to 1/2 inch thick 1/4 cup flour 1 cup sugar 2 eggs 2 tablespoons butter, cut in small pieces 1/2 cup sugar 1/2 cup flour 1/2 cup butter, softened 1/2 teaspoon cinnamon

Directions: Preheat oven to 350°F. In a medium sized mixing bowl, mix rhubarb, 1/4 flour, 1 cup sugar, eggs and 2 tablespoons butter and then pour into pie crust. Blend together flour, sugar, 1/2 cup butter and cinnamon with a fork until it resembles coarse crumbs. Sprinkle this mixture on top of the filling and then bake for 50-60 minutes until the center is set, rhubarb is tender and a knife inserted in center comes out clean.

Rhubarb Custard Meringue Pie

Ingredients: 1 (9 inch) prepared pie crust, regular or graham cracker 3 cups rhubarb, sliced to 1/2 inch thick 1 heaping tablespoon flour 1 cup sugar 1 cup evaporated milk 2 egg yolks 2 tablespoons butter, cut in small pieces 1/2 teaspoon cinnamon 2 egg whites 1/4 cup sugar 1/4 teaspoon cream of tartar

Directions: Preheat oven to 400°F. Place the sliced rhubarb in the pie shell. In a medium sized mixing bowl combine flour, 1 cup sugar, evaporated milk, eggs yolks and cinnamon and then pour into pie crust over rhubard. Bake for 1 hour until the center is set and knife inserted in center comes out clean. Cool slightly. Reduce oven temperature to 350°F. In the meantime make the meringue topping. In a small mixing bowl beat the egg whites till foamy and then add the cream of tartar until soft peaks form. Then slowly add sugar beating at high speed until stiff peaks form. Spread the meringue to the edges of the pie, making peaks with the spatula as you go. Bake an additional 10-12 minutes to brown the meringue. Cool and then refrigerate. Serve cold.

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