Created by: Mrs. Meyer's Clean Day Products
While rhubarb is actually a tart vegetable, it’s most often used with fruits in pies, cobblers, and crisps. Here, it shines on its own—unless you want to add a scoop of vanilla ice cream!
Cook time: 1 hour | Prep time: 15 min | Serves: 8 | Yields: 8 servings
- Pie dough or 2 packaged 9-inch pie crusts
- 1 1/4 cups white sugar
- Pinch of salt
- 6 Tbsp. all-purpose flour
- 1 Tbsp. butter
- 4 cups rhubarb, chopped**
- Preheat oven to 450°F.
- In a large bowl, toss rhubarb with sugar, salt and flour. Pour the mixture into pie shell and dot with small pieces of butter. Cover with top crust and pinch edges. Brush dough with butter and sprinkle with sugar.
- Place pie on lowest rack in oven and bake for 15 minutes. Reduce temperature to 350°F, and continue baking for 40 to 45 minutes, or until golden and bubbling. Let cool before serving.
- – **If using fresh rhubarb, trim ends and cut lengthwise into 1/4" pieces. Remember—only the rhubarb stalk is edible! Trim the roots and leaves completely, as they are poisonous to humans.