4 C. flour
1 1/2 C. sugar
2 eggs, beaten
4 C. rhubarb, cut into small pieces
Sift flour and sugar together. Add eggs. Beat thoroughly and add rhubarb. Line pie pan with pastry and pour in filling. Sprinkle with cinnamon. Arrange pastry strips over the top. Bake at 425 degrees for 10 minutes and reduce heat to 350 degrees and bake 35 minutes longer.
From the kitchen of Arlette Eckman
1/3 C. shortening
1/3 C. sugar
1/2 C. brown sugar
2 eggs, well beaten
1 t. vanilla
1 1/2 C. flour
1 t. baking powder
1/4 t. salt
1 t. baking soda
4 T. sour milk
1 C. mashed banana
Cream shortening and gradually add sugars until well blended. Add well beaten eggs and vanilla. Sift dry ingredients together, except baking soda. Dissolve the baking soda into the sour milk. Add to the cream mixture and also add the bananas. Slowly add flour to the mixture. Spoon into 2– 8 inch greased layered pans. Bake at 350 degrees for 30-35 minutes. Let sit for 5-10 minutes on a cake rack before removing. Top with your favorite frosting.
From the kitchen of Ella Meyer
1 (16oz)can fruit cocktail, Juice and all
1 egg
1 C. sugar
1 1/2 flour
1 t. baking soda
Mix and pour into greased pan.
Add topping:
1 C. brown sugar
1 small pkg. of nutmeats
Bake at 350 degrees for 45 minutes.
From the kitchen of Virginia Twite
1/2 C. butter
1/2 C. sugar
1 C. brown sugar
2 eggs, well beaten
3/4 C. pumpkin
2 T. maple syrup
2 C. cake flour
1/4 t. baking soda
3 t. baking powder
1/4 t. salt
1/2 C. sour milk
2/3 C. nut meats, chopped and floured
Cream butter and sugars thoroughly. Add eggs, pumpkin and syrup and mix well. Sift dry ingredients together(3 times). Add alternately with milk. Add nuts. Bake in buttered 8X10 pan at 350 degrees for 30-40 minutes.
From the kitchen of Virginia Twite
Crust:
1/2 lb. butter (2 sticks)
2 C. flour
2 T. sugar
Mix and bake in 350 degree oven for 25 minutes.
Filling:
6 egg yolks
2 C. sugar
orange rind or juice (1 T. )
4 T. flour
1 C. cream or half and half
Mix and add 4 C. rhubarb. Bake until thick.
Topping:
6 egg whites
1-2 T. sugar
Pinch of cream of tartar
Beat topping ingredients into meringue. Put on torte and brown.
From the kitchen of Arlette Eckman