Rhubarb Pie
This rhubarb pie is fairly sweet, but also quite tangy. It is best served warm with a scoop of vanilla ice cream.
Source and licence
"Rhubarb Pie" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rhubarb_Pie, revision 4633556), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rhubarb_Pie&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4633556
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 recipe Flaky Pie Crust
- 5 cups (40 oz / 2 ½ lb / 1100 g) rhubarb stalks
- 1 ½ cups (12 oz / 340 g) white granulated sugar
- ¼ cup (2 oz / 60 g) cornstarch or tapioca pearls
- ½ tsp salt
Method
- Prepare the flaky pie crust and refrigerate while preparing the filling.
- Clean and trim the rhubarb stalks.
- Cut the stalks into ½–1 inch (1.25–2.5 cm) sections.
- Add sugar, cornstarch or tapioca, and salt.
- Stir until rhubarb is evenly coated with dry ingredients.
- Follow the instructions in the flaky pie crust recipe.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 °F (175 °C), and continue baking for 40–45 minutes.
- Serve warm or cold.