Rhubarb Pie

Ingredients

• sufficient rhubarb to fill 3 c
• i c sugar
• 2 T flour
• using 2 T
• a pie plate lined with paste

Method

1. 1

   Peel and cut rhubarb into pieces.

2. 2

   Pour boiling water over it and let stand for 10 minutes.

3. 3

   Drain, fill pie plate, sprinkle with sugar and flour, dot with butter, cover with crust, and bake until crust is brown and flaky and rhubarb is cooked.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 144. The excerpt below is the record exactly as published.

RHUBARB PIE Beef Roll Wipe and trim a slice of round steak, spread with a dressing of i c bread crumbs, ^ t each salt and sage, dash of pepper, and i onion chopped fine, ^ c milk and i T melted butter; roll and tie firmly. Melt 2 T butter, suet, bacon or pork fat, in a saucepan, brown the roll well in this, then add 2 c hot water, and simmer 2 h. Remove the roll, thicken the liquor, using 2 T flour for each c of liquid, and serve, either separately or poured around the meat, as desired. New Potatoes in Cream Wash and scrape well 6 small new potatoes. Cover with boiling salted water and cook until tender. Drain, add i c Medium White Sauce (2 T butter, 2 T flour, i c milk), I T chopped parsley, and serve at once. Beets — Italian Fashion Wash well and cook 6 young fresh beets in boiling water until tender; drain, cover with cold water, and with the hands push ofif the skins, and cut the beets into thin slices. Melt 4 T butter in a frymg-pan, add i small onion chopped fine, and stir constantly until softened and yellow, but not browned, then add 3 T flour, i/^ t salt, 54 t pepper, and stir until well blended. Add }^ t sugar, and 13/2 c milk; let cook, stirring constantly until the sauce boils ; simmer a few m, add i t vinegar, or i T lemon juice, and pour over the beets. Serve at once. Rhubarb Pie Peel and cut into inch pieces sufficient rhubarb to fill 3 c, pour boiling water over it and let stand 10 m. Drain, fill a pie plate lined with paste (p 130), sprinkle thickly with i c sugar

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