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Dad's Favorite Rhubarb Pie Recipe

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This recipe for Dad's Favorite Rhubarb Pie is from The Kalinowski 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:  
4 c Fresh Rhubarb* washed and cut into 3/4" lengths
1 c Sugar
2 T Quick Cooking Tapioca
1/8 t Salt
1 T Butter
Pastry for 9" Double Crust
Directions:
Directions:
Preheat oven to 450º.

Combine sºugar, tapioca and salt in large bowl. Add rhubarb and vanilla and mix thoroughly.

Place bottom crust in 9" deep pie pan. Turn rhubarb mixture into pastry lined pan. Cut butter into small pieces and dot on top of rhubarb mixture.

Cut a design for venting into upper crust. Brush edge of lower crust with cold water just before layering on top crust. Place upper crust over pie and press edges together with a fork to seal. Trim off excess dough with sharp knife.

Let pie rest for 10 minutes. Bake in hot oven (450º) for 15 minutes. Reduce heat to 325º. Cover edges of pie in foil and continue to bake for 30 minutes more or until rhubarb is done and bubbling juices can be seen in vent holes.

Serve warm or cold. Pairs well with vanilla ice cream.

*You can use frozen rhubarb, but measure the frozen fruit , then allow to thaw before mixing.

VARIATIONS:
Rhubarb Raisin Pie: Reduce rhubarb to 3 c, add 1 c raisins.
Strawberry Rhubarb: Reduce rhubarb to 2 c, add 2 c fresh or frozen strawberries
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Less sugar??
More Rhubarb?
Butter?
Use cornstarch for tapioca?

 

 

 

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