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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Old-fashioned and delicious, rhubarb pie is truly springtime comfort food. I buy rhubarb in season, cut it up and freeze it so I can enjoy this pie any time of year. -Lavonn Bormuth Westerville, Ohio Ingredients:
1 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
2 eggs, lightly beaten |
4 cups chopped fresh rhubarb or frozen rhubarb |
pastry for double-crust pie (9 inches) |
1 tablespoon butter |
Directions:
1. In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pit plate with bottom pastry; add filling. Dot with butter.
2. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
3. Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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