Recipe by Carolyn Klotz
"Yummy rhubarb pie. Use a heaping tablespoon of flour."
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1 1/2 cups
pastry for a 9 inch double crust pie
This pie is a favorite of mine...I was raised in England and Rhubarb Pie was always on the menu on Sundays....since coming to this country I have added a twist to the pie by adding 2 cups of fresh strawberries to the mix and extra sugar 1/2 a cup...try it....it is wonderful
This was my first time ever baking with rhubarb, or even tasting it. So I didn't know what to expect. I found that the filling wasnt quite enough, but other than that, the recipe was good. I gave it 3 stars, not because of the recipe, but I am undecided about rhubarb.
My daughter and I made this recipe with a homemade butter pie crust. It turned out to be delicious although my daughter wouldn't eat it because there was a vegetable in the pie.
Very good! I changed it a little bit by adding 2 cups of sugar instead of one and a half. I also added 4 cups of rhubarb and not 3, plus 1 cup of raspberries. Tasty!
This pie is my absolute favorite pie to make! I use my fiancee's great grandma's crust recipe. The first time I made this pie, I used this recipe. It turns out AMAZING every time. Thanks!
I can't believe anyone ADDED sugar! I used 4 cups of rhubarb and nutmeg and all I could taste was sugar!!! Very runny.
Great recipe!!!! Turned out so good. Thanks
its still a lil bit jiggly in the middle. Ive never made one before but i may have used a lil bit more butter..giving it another go around in the oven..smells wonderful though
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 141
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This old-fashioned rhubarb pie is juicy, tart, and delicious.