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Deep Dish Rhubarb Pie Recipe

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This recipe for Deep Dish Rhubarb Pie, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Martha Wolf Ginn
Added: Thursday, April 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. rhubarb, washed and cut
1 1/4 c. sugar
1/3 c. flour
1 egg, slightly beaten
1/2 stick melted butter
1/2 c. sugar
1/2 c. flour
1/2 stick melted butter
A dash of salt

Directions:
Directions:
Cut rhubarb in 1/2 in. pieces. Mix sugar, butter and egg; then add flour. Mix in cut rhubarb and put in unbaked pastry shell.

Mix sugar, flour butter and salt for topping and spread on rhubarb mixture in pie shell.

Bake at 400 until it bubbles; then turn to 350. Bake total time of 60 minutes.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This makes the best rhubarb pie I've ever eaten. It's my friend Retha's recipe, and anyone who likes rhubarb will enjoy this recipe. It's like a candied rhubarb pie. Some of you will remember that Retha sent it to Mom's funeral dinner which Janice served at their house. I remember that Robert told Retha one time that he really liked her rhubarb pie.

Our friend Betty said that their family never cared for rhubarb pie until they tasted Retha's here one time. Now, she said, every time the family gets together her brother-in-law asks her to bring rhubarb pie.

 

 

 

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