Pie, Rhubarb

0 Review(s)
Ethnicity
None  
Base Type
Fruit  
Course
Dessert  
Preparation Time
10-30 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Plain Rhubarb is much better than Strawberry Rhubarb!  
Source
 
Source Description
Chris and Brenda Handel  
Last Modified
2014-08-30  
User
Joyce McGuire



Ingredients
                
4 c
diced, rounded Rhubarb

1 33/100 c
sugar

33/100 c
flour

2 T
unsalted butter

1 T
milk

1 ea
your favorite Pie crust

2 t
sugar, granulated


Directions
Heat oven to 400 degrees.
For filling, combine rhubarb and 1 1/3 cup sugar, mix well.  Add flour and mix again.
Spoon into unbaked pie shell, dot with butter.
Moisten pastry edge with water, cover with top crust.  Cut slits or designs in top crust for steam to escape.
For topping brush crust lightly with milk, sprinkle with additional 2 tsp sugar.
Cover pie crust edges with tin foil, bake at 400 degrees for 20 minutes.  Reduce heat to 325 degrees and remove foil.  Bake an additional 30 minutes.  Cool until barely worm or to room temperature before serving.