Preheat oven to 450. Put rack on the lowest brackets in the oven.
Combine rhubarb sugar and flour. Put in pie shell & top with butter or marg. Put on top crust.
Bake 15 min at 450. Reposition rack to centre of the oven and reduce heat to 350. Bake 45 min or until rhubarb is soft and juices are thickened. Using frozen rhubarb helps to stop the pie from boiling over.
Originally Submitted
1/18/2012
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