Dubuque Telegraph Herald, Dubuque, Iowa July 26, 1920, page 5
This is made with a regular shortcake dough.
For one pie pan:
- 1 cup flour
- 1 tablespoon shortening
- 2 teaspoons baking powder
- 1 teaspoon sugar
- milk to make a soft dough
Sift dry ingredients together, rub in shortening, and milk. Roll out one floured board to one-half inch thickness. Put in pie pan as for pie. Fill dough very full of cut rhubarb. Use same amount of sugar you would for pie, putting pieces of butter on top. Use three-fourths cup of sugar, putting part on dough before putting in rhubarb and the rest on top. Bake in hot oven until rhubarb is done. This is served warm. Having no upper crust, no juice is lost, and this seems easier to make and more wholesome than pie.
Recipes of Yesteryear 