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Rhubarb Pie


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  • 4 cups rhubarb
  • 1/2 cup sugar
  • 4 tbsp flour
  • Topping
  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 4 tbsp butter cut in with pastry blender



Step 1

Cover rhubarb with boiling water for 5 minutes and drain
Then add dry ingredients and place in pie shell
Add topping
Cook at 425 for 10 to 15 minutes on pampered chef sheet and turn back to 350 until middle bubbles and top is browned
Usually takes 45 minutes

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