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After several months of daily searching, late nights of online reading, talking with my parents, family and friends, and touring around the western Twin Cities for showings, I’m about to make one of my biggest investments ever. I’ve learned an incredible amount. Thanks to Uncle Jeff for helping me scout them out. Contingent upon a satisfactory inspection, I very soon will have a house to call my home.

Rhubarb pie is my favorite, and this was my first one of the summer. The pie crust was stubborn, but it rolled out to my will.

Best pie crust ever – Pastry for Double Crust Pie from Better Homes & Gardens.  Three ingredients + water. You can do it!

Rhubarb filling:
5 cups chopped rhubarb
1 1/2 cups of sugar
3T. corn starch (or flour) to thicken

Before adding the pie filling, I lightly coat the bottom pie crust with sugar. For the top, beat an egg white and brush it on the top to get a golden look. Sprinkle top crust with sugar.