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Ingredients
- 4 cups sliced fresh or frozen rhubarb
- 4 cups boiling water
- 1-1/2 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon quick-cooking tapioca
- 1 egg
- 2 teaspoons cold water
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter
- Directions
- ●Place rhubarb in a colander; pour water over rhubarb and set aside.
- ●In a large bowl, combine sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand for 15 minutes.
- ●Beat egg and water; add to rhubarb mixture until well blended.
- ●Line a 9-in. pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust.
- ●Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly.
- ●Cool on a wire rack. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Details
Servings 8
Preparation
Step 1
Nutrition Facts: 1 serving (1 piece) equals 432 calories, 16 g fat (7 g saturated fat), 40 mg cholesterol, 225 mg sodium, 69 g carbohydrate, 1 g fiber, 4 g protein.
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