This is a recipe from the collection of my great grandmother, Viola Widmann Weigel.
Rhubarb Pie Filling
3 cups raw rhubarb (cut)
1 C. sugar
about 1/2 tsp salt
3-4 eggs
3/4 C. milk
2 Tbsp. cornstarch
Butter
Beat egg yolks, add milk, sugar, salt, and cornstarch. Line pie plate, put in rhubarb. Pour mixture over it. Dot with butter. Bake at 375 degrees. Cool and put meringue on top. Bake at 325 degrees for 35 minutes.
I've been an amateur genealogist for 20+ years. I am the current vice president of Marshfield Area Genealogy Group.
The purpose of this blog is to share the stories, pictures, and information I've collected over the years with family and friends.
The majority of the information will be focused on Wisconsin families with some branches extending into neighboring states, New England, the UK, Norway, and western Europe.
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2 thoughts on “Gramma’s Cookbook”
Have you ever tried that recipe? My mom used to make a yeast cake topped with rhubarb and sweet crumble. That was a delicious summer treat.
WitzEnd Family History 
Have you ever tried that recipe? My mom used to make a yeast cake topped with rhubarb and sweet crumble. That was a delicious summer treat.
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Actually, no! I have yet to try it. Rhubarb pie is not my favorite. My mom makes a rhubarb custard that I like much better!
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