Rhubarb Pie


  • 1 1/2-1 2/3 cups sugar
  • 1/3 cup flour
  • 1/2 teaspoon grated orange rind
  • 4 cups rhubarb, cut into 1/2-inch pieces
  • 2 tablespoons butter


  1. Combine sugar, flour, and orange rind.
  2. Turn half of rhubarb into pastry lived pie plate.
  3. Sprinkle with 1/2 of sugar mixture.
  4. Repeat.
  5. Dot with butter.
  6. cover with top crust that has slits cut it it.  Seal, flute, and sprinkle with sugar.
  7. Over edges with foil.  Bake 425 degrees 50 minutes.  Remove foil during last 15 minutes
  8. Bake until crust is brown and juice begins to bubble through slits.

Source:  LaMyrl Sandholtz

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