Rhubarb Pie

Ingredients

• 1 cup of sugar
• another half cup of sugar
• 2 tablespoons of Dousman's Best Patent flour
• Peel and cut rhubarb in small pieces

Method

1. 1

   Place rhubarb in the tin using a lower crust; sprinkle a cup of sugar over it and take another half cup of sugar mixed with flour to cover.

2. 2

   Place pieces of butter on and cover with top crust.

3. 3

   Make all fruit pies in this way, varying amount of sugar to the kind of fruit used.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 59. The excerpt below is the record exactly as published.

Rhubarb Pie. Peel and cut rluiharh in small pieces and place in th<' tin. usin^- a lower crnst; sprinkle a ciij) of su^i^ar o\cr it and take another hall' cup of sugar mixed with 2 tablespoons of Dousman's I'est PatcMit thuir and co\-er oxer this; ])lace ])ieces of but- ter on and cover with toj) crust. ]\lake all fruit pit's in this way. varying amount of sugar to the kind of fruit used. Mus. Atwkll. Rhubarb Pie. Take pic dish to l)e used and wash and slice the stock until you have it rounding full. Then pour boiling water and let stand 10 minutes. Di'ain well, then add 1 cup of sugar and ;> S(|uare crackers i-olled wvy tine, just a jiincb of salt and a little grate<l lemon ])eel. This is one <d' the nicest i'hid)arl) pie recipes I have ever triinl. .Mi;s. Uniu'it. Pie Plant Pie. Two cups of pie-plant shaved tine, yolks of 'c! eggs, 1 cu]) of sugar, 1 heaping tablespoon of Dousman's Best Patent flour.

Cook this with the app: pantry check, scaling, and the assistant.