Rhubarb Pie

Ingredients

• a large teacupful of sugar
• one-half cup of water
• sprinkle with salt
• shake over a little flour
• cover with a crust

Method

1. 1

   Select the red stalks of rhubarb, cut off where the leaves commence, strip off the outside skin, then cut in pieces one-half inch long.

2. 2

   Line a pie dish with paste, put a layer of the rhubarb nearly an inch deep, add sugar, sprinkle with salt, shake over flour, cover with a crust, slit in the center, trim off the edge and bake in a quick oven until done.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 152. The excerpt below is the record exactly as published.

RHUBARB PIE. Select the red stalks, those that have grown in the sun, cut off where the leaves commence, strip off the outside skin, then cut in pieces one-half inch long; line a pie dish with paste, put a layer of the rhubarb nearly an inch deep, a large teacupful of sugar, sprinkle with salt, shake over a little flour, cover with a crust, slit in the center, trim off the edge and bake in a quick oven until done. Rhubarb pies made in this way are altogether superior to those made of the fruit stewed N. E. L. PASTRY, PIES AND TARTS, 211 RHUBARB PIE (STEWED). Stew and sweeten fruit to taste. Line a dish with paste; brush the paste over with the beaten white of an egg to keep it from becoming soggy. Put only one-half cup of water

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