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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Grandma Callaway's Fresh Rhubarb Pie Recipe

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This recipe for Grandma Callaway's Fresh Rhubarb Pie is from TAMS 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:  

For a 9 inch pie:

1 ⅓ to 1 ⅔ C Sugar
⅓ C All-purpose flour
4 C Rhubarb, cut up into ½ in pieces (*You could also add strawberries too!)
2 T Margarine or Butter
Directions:
Directions:
Heat oven to 425º F. Prepare pastry. Mix sugar and flour. Turn half of the rhubarb into pastry-lined pie plate. Sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture, dot with margarine or butter, cover with top crust that has slits cut in it. Seal and flute. Sprinkle with sugar if desired. Cover edge with 2 to 3 inch strips of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits of crust, 40-50 minutes.

*For Strawberry-Rhubarb Pie, substitute sliced strawberries for half of the rhubarb and use less amount of sugar (use the 1 ⅓ Cups amount!)
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
25-30 minutes
Personal Notes:
Personal Notes:
Patricia Ann Callaway
January 18, 1956 - April 28, 2020
Beloved Great-Grandma to Brielle Kenworthy

 

 

 

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