Go to: Just Fruit Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Fresh Rhubarb Pie
1 1/3 c Sugar
1/3 c Flour
1/2 ts Grated orange peel
1/8 ts Salt
4 c Rhubarb, cut in 1/2-inch pieces
2 tb Butter
Pastry for a 2-crust pie
Combine sugar, flour, ornage peel, and salt. Add to rhubarb. Place
in a pastry-lined 9-inch pie pan and dot with butter. Install top
crust (a lattice top is attractive and flute edges to make a
high-standing rim. Cut vents in solid top. Bake in hot oven (425 F)
40 to 50 minutes, or until juice begins to bubble through the vents
and crust is golden brown. Cool partially before serving.
VARIATIONS: Spiced Rhubarb Pie: Omit the grated orange peel and add
1/4 teaspoon nutmeg.
Pineapple-Rhubarb Pie: Substitute 1 cup drained crushed pineapple
for 1 cup rhubarb.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.