Rhubarb Pie

Happy 4th of July Weekend!

For this year's potluck, I decided to go the dessert route. I picked up a bunch of rhubarb stalks at the farmer's market and a basket of blackberries and it was pie time!

Although I think this recipe could have been pulled off a little better than I planned, it still went rather well (according to those in attendance). For those of you unfamiliar with rhubarb, it is a very VERY tart vegetable. The pie, if pulled off properly, should be sweet and tangy. I suggest buying a pie crust to save yourself some time on this one. If you want to make your own homemade pie crust, go to town. This recipe is going to use a premade crust:

-3 c chopped rhubarb
-1.5 c sugar
-1/2 c flour
-pie crust for approx 9" pan
-1 c blackberries (optional, as are other berries)

Place crust in bottom of pie dish. Mix rhubarb with flour and sugar in a separate bowl. If using berries, gently fold in at the end. Add mixture to pie and top with the rest of the crust, cutting slits in the top. Coat with butter or powdered sugar, if you wish.

Bake at 425 degrees for about an hour. Place aluminum foil around the crust to prevent burning. When filling begins to bubble, it is done.

Servings: about 8
Prep time: 15 minutes
Cook time: 1 hour (plus cooling time)

Wacky Cake

Easiest (and tastiest) homemade dessert:

In a 9x9 pan mix:
1 cup sugar
1 1/2 cups flour
3 T cocoa
1 tsp baking soda
1/2 tsp salt
Make holes in mixture and add:
1 T vinegar
1 tsp vanilla
6 T salad oil

Pour 1 cup cold water over mixture and mix well. Bake 25-30 minutes at 350 degrees.

For the Icing:
3 T flour
1/2 cup milk
1/4 tsp salt

Mix until smooth. Cook over low heat until thick. Remove from heat and let cool. In another bowl cream together: 1/2 cup shortening, 1 tsp vanilla, and 1/2 cup sugar. Add to cooled flour mixture and beat until fluffy.