"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Be Bop A Re Bop Rhubarb Pie Recipe

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This recipe for Be Bop A Re Bop Rhubarb Pie, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phoebe Leith
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pie crust*:
2 1/2 cups flour
1/2 tsp salt
1 T sugar
2 sticks (1/2 lb) butter
6-8 T ice water

Filling:
4 cups of rhubarb, chopped into 1-inch pieces
2/3 cup sugar
4 tsp cornstarch
1 box of strawberries, hulled and cut up (optional)

Directions:
Directions:
Pastry Crust:
Mix dry ingredients. Cut in butter. Add 5 T of water stir and toss. Squeeze together into a rough ball. Flatten into two disks, wrap in plastic and chill for an hour. Then, roll out one round on a well-floured countertop and line your pie pan. Refrigerate.
Filling:
Mix sugar and cornstarch together. Pour over rhubarb, strawberries and mix. Set aside while you roll out the top crust. Preheat oven to 400.
Take the chilled crust out and mound the filling inside. Discard any excess water. Weave your lattice crust on top. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven.
Bake for 40 minutes or so, until well browned, juicy and bubbling.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
I remember we used to have rhubarb on the farm in Iowa. I LOVE rhubarb pie. (From Garrison Keillor: "One little thing can revive a guy, and that is a piece of rhubarb pie / Serve it up, nice and hot / Maybe things aren't as bad as you thought. Momma's little baby loves rhubarb rhubarb, Be-Bop-A-Re-Bop Rhubarb Pie" to the tune of "Shortnin' Bread". "Wouldn't this be a great time for a piece of rhubarb pie?")

 

 

 

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