Email to Buny      

Rhubarb: Perfect Rhubarb Pie

Source of Recipe

taste of home magazine


List of Ingredients

4 cups fresh rhubarb, sliced
4 cups boiling water
1 1/2 cups sugar
3 tablespoons flour
1 teaspoon quick cooking tapioca
1 egg
2 teaspoons cold water
pastry for double crust pie (9")
1 tablespoon butter


Recipe

Place rhubarb in a colander and pour water over it; set aside. in a bowl, combine sugar, flour and tapioca; mix well. Drain rhubarb; add to sugar mixture and toss to coat. Let stand for 15 minutes. Beat egg and water; add to rhubarb mixture and mix well. Line a 9-inch pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust. Bake at 400ºF for 15 minutes. Reduce heat to 350ºF; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. 8 servings.