Rhubarb Pie

Recipe By:
Noodly
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Rhubarb Pie
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  • Total Time 60 min Ico-add
  • Yield 6 Servings
  • Level Medium

Rich in history and well traveled, rhubarb is only a short sweet trip from the oven to your table in the form of a classic, rhubarb Pie.
 

Ingredients

  • 2 - 9 inch pie crusts, unbaked refrigerated
  • For the filling:
  • 4 cups young rhubarb, unpeeled and diced
  • 1 tablespoon butter
  • 1 teaspoon orange zest
  • 1/4 cup all purpose flour
  • 2 cups sugar
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Directions

  1. 1. Preheat the oven to 450 degrees F.
  2. 2. Line a 9 inch pie pan with one pie crust shell.
  3. 3. Mix all the ingredients for the filling together and pour into the pie crust. Top with the second pie crust shell.
  4. 4. Cut several decorative vents or slashes in the upper crust. Seal the two crusts together around the edges.
  5. 5. Bake for 10 minutes.
  6. 6. Reduce the oven temperature to 350 degrees F and bake about 20 minutes longer.
 
 
  • Did you know?

    Never eat rhubarb leaves, cooked or raw. Eating the leaves can be poisonous because they contain oxalate which when combined with another unknown toxin also found in the leaves can cause poisoning when large quantities of leaves are ingested.