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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Fresh Rhubarb Pie Recipe

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This recipe for Fresh Rhubarb Pie is from Fifty Years in the Kitchen by Marj Moritz, 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 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie
Directions:
Directions:
1. Preheat oven to 450 degrees F
2. Combine sugar and flour. Sprinkle ¼ of it over pastry in pie plate.
3. Heap rhubarb over this mixture.
4. Sprinkle with remaining sugar and flour.
5. Dot with small pieces of butter.
6. Cover with top crust.
7. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes.
8. Serve warm or cold.

Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Personal Notes:
Personal Notes:
One of the easiest ruhbarb pie recipes that I've ever made. And it is very good and not runny!
Love this one!

 

 

 

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