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Rhubarb Pie III

By: Donna Cowan  
"This is my husband's favorite birthday dessert. His mom gave me this recipe 36 years ago."

Rating: This weblink has been rated 4 times with an average star rating of 2.8 Read Reviews (2)

Rate/Review | 126 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 2 pounds rhubarb, cut into 1/2 inch pieces
  • 1 1/4 cups white sugar
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 3 drops red food coloring (optional)
  • 1 recipe pastry for a 9 inch double crust pie

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well.
  3. Place mixture into unbaked 9 inch pie shell and dot with butter. Cover with top pastry and cut design in top crust for steam to escape.
  4. Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 417 | Total Fat: 18.1g | Cholesterol: 8mg

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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2003 by DOBBER 
I found that the pie was quite runny even after it cooled. If I had of cooked it longer, it... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2003 by Gail 
I tried this recipe and the pie didn't set. I'm wondering if it should have had an egg... MORE

 
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