Recipe Name Rhubarb Chess Pie (Martha Stewart) Submitted by Guest Recipe Description This is a new recipe for me. Quantity 1 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1 1/2 cups all-purpose flour 1/2 stick butter 1/4 cup Butter flavor shortening 1/2 teaspoon salt 1/4 cup (8 fl oz) water 2 cups, diced rhubarb 12 teaspoons 1 cup Stevia in the Raw 4 jumbo eggs 1/2 cup Milk, canned, evaporated, without added vitamin A 1/4 teaspoon salt 1/4 cups lemon juice, bottled 35 teaspoons 1 cup Stevia in the Raw 1 teaspoon vanilla extract 1 tablespoon Cornstarch 1 tablespoon cornmeal 1 stick butter, melted Steps Sequence Step 1 The first ingredients are the crust. Mix fats and flour until coarse crumbs the add ice cold water. Don''t over mix. Roll out then bake at 375 for 8 min with foil covering and pie beads. 2 Remove foil and bake 6 more minutes. 3 Bake diced rhubarb on sheet pan for 10 min. 4 Toss with the 12 teaspoons of stevia and put in the bottom of the baked crust. 5 Whisk remaining ingredients and pour over rhubarb. Bake for 40 minutes or until light brown and set in the middle.