I got some huge rhubarb today from one of my clients — I didn’t take a picture, but it was three feet long and big enough around to be able to use it for more…salacious uses. 😉
Four stalks made enough slices for one pie, so I made two for our Bible study tonight. There were no survivors. 🙂
Rhubarb Pie (recipe is for one 9″ pie)
4 cups chopped rhubarb
1 1/3 cups white sugar
6 TBS flour
1 TBS butter
pastry for a double-crust 9″ pie
Preheat oven to 450 degrees F. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
Place pie on lowest rack in oven. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake for 40-45 minutes. EAT!