double-crust rhubarb pie

Name: Double-Crust Rhubarb Pie
Prep time: 20 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) sugar; 3 tablespoon(s) all-purpose flour; 1/2 teaspoon(s) ground cinnamon; 2 - eggs, lightly beaten; 4 cup(s) chopped fresh rhubarb or frozen rhubarb; - pastry for double-crust pie (9 inches); 1 tablespoon(s) butter

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

yield 8 serving(s)

prep time 20 Min

cook time 45 Min

method Bake

Ingredients For double-crust rhubarb pie

1 c

sugar
3 Tbsp

all-purpose flour
1/2 tsp

ground cinnamon
2

eggs, lightly beaten
4 c

chopped fresh rhubarb or frozen rhubarb
pastry for double-crust pie (9 inches)
1 Tbsp

butter

How To Make double-crust rhubarb pie

1
In a large bowl, combine the sugar, flour and cinnamon. Add eggs; whisk until smooth. Gently stir in rhubarb. Line a 9-in. pit plate with bottom pastry; add filling. Dot with butter.

2
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top.
3
Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
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