Rhubarb Pie IV

SUBMITTED BY: MBARTLEY PHOTO BY: CKE

"This is the easiest rhubarb pie recipe that I ever tried. Hardly any work at all. Enjoy!!!!!!!!!"

PREP TIME	15 Min
COOK TIME	40 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

USMETRIC

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INGREDIENTS

4 cups chopped rhubarb
3/4 cup all-purpose flour
1 1/4 cups white sugar
2 (9 inch) unbaked pie crusts
1 egg, beaten

READ REVIEWS (10)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.
Bake in preheated oven for 30 to 45 minutes.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 21, 2007 by 3girlsgram

This is a great recipe. Just like the one my Mother-in-Law always made! The only thing I do different is to place the cut up rhubarb in a bowl and then add the flour, sugar mixture. Mix it well. This keeps the flour and sugar from clumping together. I also dot with butter before adding the top crust.

7 users found this review helpful

Reviewed on Jun. 1, 2005 by JAERN

This is a great pie! I was out of OJ and went in search of a recipe with ingredients I already had in the house. I came across this one and made it this afternoon. We had it for dessert tonight and everyone in the family (all 6 of us) love this pie. We love rhubarb and its nice not to have the flavor cammoflaged by something else. I'll make this one again many times this summer! Thanks Michelle, great recipe!

6 users found this review helpful

Reviewed on May 11, 2005 by Concon

Wow, what an awesome rhubarb pie. I made it for supper and it was gone before bedtime. Thanks Michelle for sharing the recipe with us. Our family absolutely loved it.

5 users found this review helpful

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