Floy Belle Bowen's Rhubarb Pie
Yield
6 servingsPrep
15 minCook
75 minReady
90 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rhubarb
diced |
*
|
| 1 ½ | cups |
sugar
|
|
| 1 | each |
eggs
slightly beaten |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
pastry
for 2 pie crust |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rhubarb
diced |
*
|
| 355 | ml |
sugar
|
|
| 1 | each |
eggs
slightly beaten |
|
| 45 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
|
*
|
| 1 | each |
pastry
for 2 pie crust |
* |
Directions
Preheat oven to 400℉ (200℃).
Mix together all ingredients and place in pastry shell.
Score top crust and place over Rhubarb mixture; flute edges.
Bake 15 minutes at 400 degrees, then 1 hour at 350℉ (180℃).
