Prep: 30 mins | Cook: 1 hr | Total: 1 hr 30 mins | Servings: 8 | Yield: 1 9-inch pie
Make use of the rhubarb plant in your backyard! I never thought that a plant that I always see in my mom’s garden would be so great in a pie! This is very juicy and sweet. It is perfect to serve on a gloomy day. Eat this with nice and hot cocoa, oh man, it is amazing! Feel free to add more ingredients to this almost-perfect recipe. I know that you can make this even better. Maybe I will learn a thing or two from you. Recipes should be shared. There is no reason why we should keep recipes, right? Who knows, maybe I can read one of your blogs? Anyway, I hope you all love this recipe. May you all have an awesome day. Enjoy!
4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9-inch double-crust pie
Step 1: Prepare the oven and preheat to 230 degrees C or 450 degrees F.
Step 2: In a small mixing bowl, add in the sugar and flour. Whisk until well mixed.
Step 3: Sprinkle about 1/4 of the mixture into the pastry pie plate.
Step 4: Stack rhubarb on top of the flour mixture.
Step 5: Sprinkle the rest of the flour mixture. Add in a small cut of butter then cover.
Step 6: Place the pie on the bottom rack of the oven. Bake for 15 minutes or until slightly cooked. Turn the heat down to 175 degrees C or 350 degrees F and bake for another 40 to 45 minutes or until cooked through.
Step 7: Remove from the oven and let it sit on a wire rack to cool at room temperature.
Step 8: Serve and enjoy!
Per Serving: 289.6 calories; protein 2.6g 5% DV; carbohydrates 50.8g 16% DV; fat 9.1g 14% DV; cholesterol 3.8mg 1% DV; sodium 129.7mg 5% DV.
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!