Fresh Rhubarb Pie

Fresh Rhubarb Pie

Ingredients
  

For a 9” Pie:

  • 1 1/3 C. Sugar
  • 1/3 C. Flour
  • 1/4 tsp. Orange Peel Grated
  • 1/8 tsp. Salt
  • 4 C. Rhubarb 1/2” Pieces
  • 2 Tbsp. Butter
  • 1 shake Nutmeg

For an 11” Pie:

  • 2 1/2 C. Sugar
  • 1 1/2 C. Flour
  • 3/8 tsp. Orange Peel Grated
  • 2/8 tsp. Salt
  • 6 C. 1/2 Pieces Rhubarb
  • 3 Tbsp. Butter
  • 2 Shakes Nutmeg

Instructions
 

  • Combine sugar, flour, orange peel and salt. Add to pink rhubarb.
  • Place in pastry-lined pie pan and dot with butter.
  • Adjust top crust (Lattice top is attractive) and flute edges to make high-standing rim.
  • Cut vents.
  • Bake in hot oven (425°F) 40-50 minutes, or until juice begins to bubble through vents and crust is golden brown.
  • Partially cool.
  • Note: If rhubarb is not the pink variety, add a few drops of red food coloring o filling.
  • To eliminate peeling rhubarb, use tender, younger stalks.
  • The amount of sugar varies with the tartness of rhubarb – from 1 1/3 C. to 2 C.
  • Usually rhubarb is less tart early in the season.
Keyword dessert | Fresh Rhubarb | Pie | Rhubarb

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