Frog Hair Pie
Serves 6 - Preparation :25 Cook :30 Stand :10 Total 1:05
I think the name of this wonderful dessert lends more mystery to it than its
actual origin. As any Iowa farm boy could tell you, the hair on a frog is
indeed one of Gods finest creations, literally! To put your mind at ease,
there is no frog hair in this dessert, but if you look closely at the cooked
rhubarb you will notice the fine fibers of the fruit. This appears to be the
only explanation for the name that anyone is willing cough up. Although, when
you ask Ted Taggart if there is a hidden meaning, he will just sort of smile
as though there is a mischievous boyhood tale he's still not willing to
devulge. He's funny like that!
Ingredients
1 1/4 cups rhubarb, sliced into 1/2" pieces
1 cup sugar
1/4 cup water
4 teaspoons cornstarch
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter, softened
1 egg, beaten
3 tablespoons milk
Instructions
Preheat your oven to 400 degrees.
Combine the rhubarb, sugar. 1/4 cup water and the cornstarch in a large bowl
.Stir to dissolve the sugar. Allow to stand for 10 minutes. Pour the mixture
in a heavy saucepan and cook over medium heat until thickened. Stir often.
Transfer the cooked mixture to a 8X8X2 baking dish and set aside.
Combine the flour, sugar, baking powder, and cinnamon in a bowl. Cut in the
softened butter with a fork until incorperated. Set aside.
Beat together the egg and milk until frothy, and add it to the flour mixture
while stirring just enough to moisten. Drop the topping onto the rhubarb
mixture creating 6 mounds. Bake for 20-25 minutes until topping is browned.
Any Taggart will tell you to serve this while still warm topped with french
vanilla ice cream. You should always do what a Taggart tells you! I know, I
married one.
