Rhubarb Lemon Muffins recipe: Kathleen Smith of Pittsburgh, Pennsylvania says: “My father has a rhubarb plant and gives me some every spring. Some of it I stew for him, but I always save some for a new recipe.
This pie recipe is perfect because it’s so simple to make! Arrange fruit in a prepared pie shell. Cover with Eagle Brand® sweetened condensed milk mixed with an egg and lemon juice. Sprinkle with brown sugar, flour and chopped pecans, and bake.