Who Likes Rhubarb Pie? We Do, Thanks to Gretchen! |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a great, easy recipe for all that wild rhubarb that grows in your yard. Ingredients:
1 refrigerated pie crust |
3 ounces raspberry jell-o gelatin |
1 cup sugar |
1 tablespoon melted butter |
1 tablespoon cornstarch |
1 egg, beaten |
2 1/2 cups chopped rhubarb |
Directions:
1. Mix all filling ingredients together.
2. Pour mixture into pie shell.
3. Top with another uncooked pie shell.
4. Pinch together and make vents in top shell; sprinkle with sugar.
5. Bake at 425 degrees for 35 minutes.
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