Rhubarb Pie with Brown Sugar
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for a 9 inch pie |
* |
| 3 ½ | cups |
rhubarb
sliced, unpeeled |
*
|
| 1 | each |
lemon
|
|
| 1 ¼ | cups |
brown sugar, light
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pastry
for a 9 inch pie |
* |
| 828 | ml |
rhubarb
sliced, unpeeled |
*
|
| 1 | each |
lemon
|
|
| 296 | ml |
brown sugar, light
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
Directions
Preheat Oven to 375℉ (190℃).
Mix flour and brown sugar together.
Line a 9 inch pie plate with pastry.
Sprinkle a third of the flour, sugar mixture over the crust.
Arrange a layer of rhubarb, scatter lemon slices over it, sprinkle with sugar mixture.
Repeat once or twice until all ingredients are used.
Cover with a lattice crust and bake for 50 to 60 minutes.
