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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

RHUBARB PIE Recipe

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This recipe for RHUBARB PIE is from OUR ROLLINS FAMILY HERITAGE 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:  
5 cups raw rhubarb cut in 1/2 inch pieces
1 1/2 cup sugar
2 tbs tapioca
2 tbs margarine
one double pie crust
Directions:
Directions:
Roll pie crust thin and line pie tin with bottom crust.I prefer a 10 inch glass pie plate, but metal may be used.
Wash rhubarb and cut in about 1/2 inch pieces. Mix sugar and tapioca. Pour over rhubarb. Mix together and pour in crust. Dot with margarine. Roll top crust thin. Moisten edges of bottom crust, then put top crust on. Seal edges, trim and flute. Make perforations for venting and bake at 425 degrees for 40-45 minutes.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Many of the pioneers grew their own rhubarb for pies. They were so delicious. This recipe has been passed down now for generations. Many still make it.

 

 

 

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