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Delicious Rhubarb Pie Recipe

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This recipe for Delicious Rhubarb Pie is from The Maxwell 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 package (16 oz) frozen H.E.B. Rhubarb (I use 1 1/2 packages!)
1 ½ cups sugar
3 tablespoons flour
1 teaspoon quick cooking Tapioca
1 egg
Pastry for double crust pie (9” inch)
1 tablespoon butter
Directions:
Directions:
Place rhubarb in a bowl and pour 4 cups boiling water over it; set aside. In a bowl, combine sugar, flour and tapioca; mix well. Drain rhubarb; add to sugar mixture and toss to coat. Let stand for 15 minutes. Beat egg and 2 teaspoons cold water; add to rhubarb mixture and mix well. Line a 9-inch pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
Quite a treat for us Southerners! I have made it with a crumb crust topping also.

 

 

 

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