~ I whip up this pie in a 2 cup Pyrex measuring cup. Chop and measure rhubarb, put into pie shell.
~ Stir together flour and sugar, mix in egg, stir in cream and vanilla, pour over rhubarb.
~ Takes 5 minutes!
~ I’ve made it with fresh peaches, or a mix of peaches and blueberries-use only ½ cup of sugar.
~ My grandmother and great grandmother skimmed fresh cream from the morning’s milk to make this pie-I’m just glad they left me the recipe.