Rhubarb Pie III

SUBMITTED BY: Donna Cowan

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

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

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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

READ REVIEWS (2)

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
Combine sliced rhubarb with sugar, flour and nutmeg and mix lightly. Add red food coloring, if using, and mix well.
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.
Bake for 30 minutes or until crust is golden brown and fruit is bubbly. Let cool and serve.

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REVIEWS

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 added. It may have set better.

4 users found this review helpful

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 would have burned. The taste was very good, it just would have been nicer if it had set properly.

4 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 417

Total Fat: 18.1g
Cholesterol: 8mg
Sodium: 268mg
Total Carbs: 60.9g
Dietary Fiber: 3.8g
Protein: 4.4g

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