Ruth made the best rhubarb pie in the world. We are trying to find Ruth's recipe.
My hunch: this is the recipe she used:
Later: whoo-hoo! Jan found Ruth's recipe in Ruth's own handwriting!
Mom's secret: butter, and nutmeg!
Also, Mom started the baking with ten minutes of very hot oven (450°F) and then lowered to 350°F for the last 30 minutes, versus Betty Crocker's 400°F for the entire 50 minutes.
