I learned a lot and now have the recipe down pat :-) Received loads of compliments on this recipe, and it was the first pie to disappear both times I made it!
Start by preheating the oven to 450 degrees F (230 degrees C). Chop the rhubarb up into small pieces. I sliced them lengthwise then chop. I read that you want skinnier rhubarb stalks because they aren't as tough!
Combine the sugar and flour. Sprinkle 1/4 of this mixture over bottom crust in pie pan.
Heap rhubarb over this mixture.
Sprinkle with remaining sugar and flour. Dot with small pieces of butter.
Cover with top crust and crimp edges. Cut a few slits or a design in the top crust before placing over pie filling.
Place pie on a foil lined baking sheet(it will most likely bubble over) and cover crust edges with foil or a crust cover if you have one (My edges got a bit crispy because I forgot until half way through!). Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes.
Serve warm or cold!
Here is the condensed version of the recipe:
Ingredients
- 6 cups(1.25lbs) chopped rhubarb
- 1 1/3 cups white sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie, or a package of store bought
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- Combine the sugar and flour. Sprinkle 1/4 of this mixture over bottom crust in pie pan. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter.
- Cover with top crust and crimp edges. Cut a few slits or a design in the top crust (before placing over pie filling).
- Place pie on a foil lined baking sheet(it will most likely bubble over) and cover crust edges with foil or crust cover if you have one.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.



























