6 eggs beaten
3/4 c. flour
1 1/2 tsp cinnamon
5 1/4 c. sugar
3 tsp vanilla
or the smaller version
4 eggs beaten
1/2 c. flour
1 tsp cinnamon
3 1/2 c. sugar
3/4 c. flour
1 1/2 tsp cinnamon
5 1/4 c. sugar
3 tsp vanilla
12 c. rhubarb
4 eggs beaten
1/2 c. flour
1 tsp cinnamon
3 1/2 c. sugar
8 c. rhubarb
2 tsp vanilla
2 tsp vanilla
Mix together everything except the rhubarb and vanilla. Add the rhubarb, then vanilla.
Bake in a crust at 425 degrees for 10 minutes then at 350 degrees for approximately 60 minutes.
The crust uses between 5-7.5 cups of flour.
Cook until no longer runny. Protect crusts with foil. May reduce sugar by 2+ cups.
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