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Source: Joann Hensley
4 cups Rhubarb cut in 1/2 inch pieces
1 1/3 cup sugar
6 Tablespoons of Flour
1 Tablespoon of Butter
! recipe for 9 inch double crust pie
Preheat oven to 450 degrees F
Combine sugar and flour and sugar. Sprinkle 1/4 of it over the bottom of the pastry in pie pan (keeps the bottom crust from getting soggy)
Heap Rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Sprinkle with sugar (not much just enough to make it sparkle) Cut air holes in top crust - I usually make a design.
Place pie on lowest rack. Bake 15 minutes. Reduce temperature to 350. and continue baking for 40-50 minutes. Make sure the juices are bubbling up out of the holes in the top crust just a little. Serve warm or cold. I like it warm with Ice Cream.
P.S. Don't ruin the flavor of your rhubarb by adding strawberries.
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