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One last hurrah for rhubarb

I know my recipe columns have been rhubarb heavy lately, but I have one more excellent one I would like to share with readers as the final wave of rhubarb is harvested from summer gardens.

Don't know if there is any truth to it, but the saying seems to go that rhubarb is best if you use it up to the Fourth of July and after that, its flavor and texture is supposedly downhill .

The theory doesn't makes sense because you would think that as long as you're picking the fresh rhubarb and a new crop follows, it would be as fresh and tasty as it possibly could be - but whatever.

I retrieved another batch over the weekend, and after much searching finally located my late mother's recipe for a most delicious Rhubarb Pie made with egg for a more custardy like filling.

The recipe I am sharing does not come with a recipe for a crust, because I used the store-bought kind that are obviously so much quicker and almost every bit as good as the home made version.

The pie ended up being a gift for an aunt, who loves rhubarb pie but can't make it herself.

Needless to say it was a well-received hit with the comment that "it was the best rhubarb pie" she ever ate."

I know she was being overly kind, but it really is a wonderful melt-in-your recipe, especially served warm out of the oven with a big scoop of vanilla ice cream.

I have enough rhubarb left to make another one. Can't wait to enjoy a piece (or two) myself.

Until next time, from my kitchen to yours, happy baking!

Rhubarb Pie

3 cups rhubarb

1 1/4 cups white sugar

2 eggs beaten

3 tbsp. flour

Pinch of salt

Two readymade pie crusts or homemade if you prefer

Mix rhubarb, sugar, flour and salt together in medium sized bowl. Stir in the two beaten eggs well. Pour rhubarb mixture into crust placed in 9-inch pie plate. Take remaining crust and place on top and pinch and flute edges cutting away any excess crust. Take sharp knife and cut about six diagonal slits in top crust so air can escape when pie bakes. Take a couple tablespoons of cream and spread on top of pie with pastry brush or using a spoon. Sprinkle a little white sugar over top. This will give the crust a nice golden brown color as it bakes. Bake at 425 degrees for 10 minutes and then at 350 degrees for another 45 minutes or until rhubarb is tender and crust is golden brown. Oven temperatures can vary, so keep a watchful eye on the pie towards the end of baking time, so it doesn't get too brown. Serve warm with ice cream.