4 cups chopped rhubarb
3/4 cup sugar (or less)
2 tablespoons Nash’s white wheat flour
1 tablespoon lemon juice
Mix together and put in buttered baking dish. Bake in hot oven at 400 degrees for 20 minutes.
1 cup of heavy whipping cream
2 tablespoons melted butter
1/4 teaspoon ground nutmeg
Beat eggs in bowl, add cream, butter and nutmeg, and blend. Pour over hot rhubarb. Bake 20 minutes more till golden. The filling can also can be put in an unbaked pie shell and baked the same way.
We thank Nash’s own Margie Diffner for this recipe.