Rhubarb Sponge Pie Amish Recipes

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Rhubarb Sponge Pie

Beat egg yolks add sugar with flour and add to egg yolks. Add butter and lemon juice then milk. Fold in beaten egg whites. Pour over raw rhubarb. Bake 10 min. at 450°, then about 30 min. at 325°. Sometimes it must be in the oven more than 30 minutes.

2 cups diced rhubarb in bottom of raw pie shell
2 egg yolks
1 c. sugar
2 T. melted butter
2 T. flour
1 c. milk
2 egg whites (beaten stiff)
1 t. lemon juice

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This recipe is from Linda Fisher of Strasburg, PA.

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