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Rhubarb Pie Recipe

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This recipe for Rhubarb Pie is from Koppert Family (and friends) 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:  
2 egg yolks
1 cup sugar
2 tbsp flour
1 tbsp magarine, melted
2 1/2 cups fresh or frozen chopped rhubarb

Pie crust and topping for 9" pie
Directions:
Directions:
Roll pastry and fit into a 9" pie plate. Roll pastry for the top crust. In a small bowl beat egg yolks until thick and light coloured. Transfer to larger bowl. Add next 4 ingredients. Stir to mix. Pour into pie shell. Dampen edges. Top with second crust. Trim and crimp edge to seal. Cut vents in top.

Brush with whipped cream, only the top, not the edges. Sprinkle with sugar if you like. Bake on bottom shelf of your oven at 450º for about 10-15 minutes. Reduce the heat to 350º and bake for about 25 minutes or more until the rhubarb is tender and the juice bubbles up in the vents. Check that the juices are cooked and clear.

 

 

 

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