Rhubarb Pie with One Crust
From The home science cook book, 1902
Another version uses chopped rhubarb mixed with egg, sugar, and flour.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 78. The excerpt below is the record exactly as published.
Rhubarb Pie with one Crust. Wash the rhubarb and cut off the root and leaf end, but do not peel it, unless very tough, for the pink skin gives a fine color and flavor. If it is a very sour variety, pour boiling water over it and let it stand five minutes, then drain it. Put the rhubarb, cut into inch pieces, into a deep dish, earthen or granite, and sprinkle over it one level cup of sugar to each heaped pint of rhubarb. If you like the sirup thick, mix one level tablespoon of corn-starch with the sugar. Add also one saltspoon of salt
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