2 rhubarbs, washed, peeled and cut into 1/2 inch pieces
Whisk together for pie filling:
2 eggs
100 g cream (thick!)
50g flour
120 g sugar
Arrange rhubarb pieces in the raw crust, pour filling over top, bake at 225 C for 30 minutes.
Word to the wise: do not leave it in the oven for 2 hours while you go to masse on sunday morning. If you do so, you will not have a picture of the finished product, nor any clue about the taste of the recipe you are posting on your blog.
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