Fresh Rhubarb Pie – Phyllis
Snyder
“Make sure to bake on cookie sheet or your oven could be a
mess. It bubbles great! If rhubarb is not fresh you might want to
peel.”
3 cups cut up
rhubarb
1 cup sugar
(could add up to ½ cup more)
¼
cup flour
1 tablespoons
butter
1 8-inch double
pie crust
Preheat oven to 425-degrees. Mix sugar and flour. Mix lightly through rhubarb. Pour into pie shell. Dot with butter. Cover with top crust and cut slits in
it. Sprinkle with sugar ( optional). Seal and flute. Cover
edge with 1 ½-inch strip of aluminum foil to prevent excessive browning. Bake 40 to 50 minutes or until crust is
nicely browned and juices begin to bubble through slits. Serve slightly warm.
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618-236-2882