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Rhubarb Pie
2 LBS rhubarb, cut into 1/2-inch pieces
1 1/4 C sugar
1/3 C flour
1/8 tsp. nutmeg
2 TBS butter
2 pastry pie crusts (9-inch)
Preheat oven to 425-degrees F. In a bowl, combine sliced rhubarb with sugar, flour and nutmeg; mix gently. Place mixture into unbaked 9-inch pie shell and dot with butter. Cover with top pastry and cut design in top crust for steam to escape. Bake for thirty minutes or until crust is golden and fruit is bubbly. Serve after cooling.
Recipe featured in Food Fare's Community Garden Cookbook.
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