Eddie Colbeth
Up & Out
Upwork Veterans Group

Rhubarb Pie

I have had this pie requested in place of birthday cake, it’s that amazing! I use the pie crust recipe for a Cuisinart food processor, which comes out light and flaky every time.

<span-key>1 ⅓ cups</span-key> <span-value>white sugar</span-value> <span-key>6 tbsp</span-key> <span-value>all-purpose flour</span-value> <span-key>-</span-key><span-value>Pastry for a 9-inch double-crust pie</span-value> <span-key>4 cups</span-key> <span-value>chopped rhubarb</span-value> <span-key>1 tbsp</span-key> <span-value>butter</span-value>




Preheat oven to 450℉/230℃.
Combine sugar and flour, and sprinkle ¼ of it over pastry in pie plate.
Heap rhubarb over this mixture.
Sprinkle with remaining sugar and flour.
Dot with small pieces of butter.
Cover with top crust.
Bake on the lowest rack in the oven for 15 minutes.
Reduce oven temperature to 350℉/170℃ and continue baking for 40-45 minutes.</span-p>

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