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Fresh Rhubarb Pie




Source of Recipe


From Carol at allrecipes.com, made by Jo, my MIL


Recipe Introduction


Jo used Splenda to make this pie and it was very good. I’d never had an all rhubarb pie before, but this was delicious. This was good with double cream scooped over top of it.


List of Ingredients




4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for an 8 inch double crust pie


Recipe



Preheat oven to 450 degrees. Position a rack in the lowest part of the oven.

Mix the flour and the sugar and sprinkle a quarter of it over the bottom crust. Pile the rhubarb over this. Sprinkle with the remaining flour/sugar mixture. Dot with the butter. Cover with the top crust.

Place pie on the rack and bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for an additional 40 – 45 minutes.

May be served warm or cold.