Pie crust

3 cups chopped Washington Rhubarb

½ cup firmly packed brown sugar

3 tablespoons flour

Dash of salt

2 eggs, beaten

3 tablespoons heavy cream

Line pie plate with pastry and fill with rhubarb.  Combine remaining ingredients, spread over rhubarb.  Bake in hot oven 450° for 10 minutes; then reduce heat to 350° and bake 20-25 minutes longer, or until rhubarb is tender and custard is set.  Yields one 9" pie.
 

We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

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