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FRESH RHUBARB PIE Recipe

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This recipe for FRESH RHUBARB PIE is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 to 2 cups sugar
1/3 cup flour
4 cups cut-up rhubarb
1 1/2 Tbsp butter
Directions:
Directions:
Make Pastry for Two-crust pie of desired size and line the pan.

Heat oven to 425º. Mix sugar and flour in a bowl and mix lightly through the rhubarb. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Sprinkle with sugar and seal and flute.

Bake 40 to 50 minutes or until crust is nicely browned and juice begins to bubble through the slits.

Serve slightly warm.
Number Of Servings:
Number Of Servings:
1 9-Inch Pie
Personal Notes:
Personal Notes:
Tart, refreshing, springtime delight. For mild flavor, choose early pink rhubarb. If tender and pink, do not peel. Cut into 1 inch pieces (1 lb. makes 2 cups). Amount of sugar depends on tartness of rhubarb. Early rhubarb requires less sugar. Make your pie shallow.

From my 1961 Betty Crocker Cookbook when Joe and I were first married.

 

 

 

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