When I was a kid on the West Coast, my family seldom ate rhubarb. After moving East, I soon learned to appreciate this humble vegetable (a fruit in NY), which peeks through the cold ground in spring . . . one of the first harvests from the garden. This is my favorite way to eat rhubarb.
1 c. sugar
2 eggs, beaten
2 T. flour
1/8 t. salt
3+ c. rhubarb, cut into 1/2″ pieces
Line a 9″ pie plate with a crust. In bowl, combine ingredients. Pour into pastry. Cover with top crust. Bake at 425F for 10 minutes. Reduce heat to 325F for 30 minutes.
The Seasoned Skillet 