Fresh Rhubarb Pie

It doesn't take much to make rhubarb sing... some sugar, a bit of flour and a pat or two of butter. when this lovely double-crust pie comes out of the oven, it's golden outside and sweet & luscious inside. It's especially nice with a scoop of vanilla ice cream. This is made simple by using store-bought pie crust. If you choose, use your favoriate recipe for a double pie crust.

Photo by Tracey H.

PREP TIME

15

minutes

TOTAL TIME

16

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

16

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cups chopped rhubarb

  • 1 1/3

    cups white sugar

  • 8

    tablespoons all-purpose flour

  • 1

    tablespoon butter

  • 9

    inch double crust pie

Directions

Preheat oven to 450 degrees F. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes. Serve warm or cold.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: