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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rhubarb is much better in pies Sweet and sour, with strawberry complies It's good as gooseberry And tasty as cherry Please, have a slice - do not be shy! Try this favorite with a scoop of good vanilla ice cream! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 cups fresh rhubarb, washed and cut into 1-inch pieces |
1 1/4 cups sugar |
1/3 cup flour |
2 tablespoons lemon juice |
1/4 teaspoon cinnamon |
1/8 teaspoon ground nutmeg |
1 tablespoon butter, melted |
1 pie crust (either store bought or your own recipe) |
Directions:
1. Preheat oven to 450°F.
2. Combine all ingredients except pastry and place in a 9 x 5 x 2 baking pan.
3. Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
4. Prick crust with the tines of a fork to allow steam to escape.
5. Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.
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