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Double-Crust Rhubarb Pie

SUBMITTED BY: Lavonn Bormuth

"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"
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  45 Min
READY IN  1 Hr 5 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 4 cups chopped fresh or frozen rhubarb
  • 1 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. Bake at 400 degrees F for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

FOOTNOTE

  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2008 by pj
My son loved this pie recipe so much - I made it twice in one week. I like the versatility -... MORE


 
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