Ready in 1 hour
A delicious tangy rhubarb pie!
This recipe makes an 8 inch pie.
Line pie pan with pastry and fill with diced rhubarb. Combine sugar and flour and stir in egg, water, lemon rind and juice.
Cook over boiling water until slightly thickened.
Pour over rhubarb and top with lattice crust.
Lightly brush crust with milk and sprinkle with 1 1/2 tsp. sugar.
Bake in hot oven (450F) for 10 minutes.
Reduce heat to moderate (350F) and bake 20-30 minutes or until crust is golden brown and filling is bubbling.
Dearborn 2y agoI made this pie for my dad and he said, "If you ever make me a pie again, make it exactly the same because it was GOOD!". Thanks!
Stig_thedump 3y agoCan you make measures in lb's oz etc, or even Kg ? Not many English folks are aware of American / Australian cup measurements, will rate once I have tried will all fresh home grown produce . 1 star does not reflect my rating, just so I can post comment
sgrishka 7y agoThis is a great pie recipe featuring rhubarb in all its tart glory. The lemony pie filling was not overly sweet and complemented the rhubarbs tart deliciousness perfectly. If harvesting your own rhubarb, be sure to choose tender, young stalks for this pie.
nobosky 7y ago[I posted this recipe.]