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Rhubarb Pie | ||||||||||||||||
Method | ||||||||||||||||
Ingredients | ||||||||||||||||
1 large pie crust (top and bottom) 2 Tbs sugar 2 Tbs flour 4 Cups rhubarb in 1/2 inch slices 4 Tbs flour 1 1/2 Cup sugar 4 Tbs butter Milk or egg wash for top crust sugar spinkle for crust Oven 375 degrees for 15 minutes Oven 350 degrees for 45 minutes |
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Prepare pie crust, top may be lattice Mix 2 sugar and flour and sprinkle into bottom of pie crust. Mix cut up rhubarb with flour and sugar. Add red food coloring if needed. Pat with butter. Put top crust in place with slits like for apple pie (or use lattice top). Paint with wash and sprinkel with sugar. Preheat oven to 375 and bake for 15 min. Turn oven down to 350 for 45 min or until done. The syrup will bubble thickly through the cuts. |
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Choose dark red, firm stalks of rhubarb for color. Lighter stalks are also good, but may need additional color or added strawberries to make up the bulk and color. I used strawberry jam about 1/4 cup to the mix. If you use fresh strawbrries, it may need a longer baking time. This is a tart pie, but you can also squeeze the juice of half a lime or lemon into the rhubarb mix as you would for an apple pie. July 4, 2005 from Aunty Dorothy Sturgeon of Arlington, Washington |
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