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“Rhubarb is called "pie plant" for a good reason! This sweetly delicious pie is from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 14 cups sugar
  • 1 14 tablespoons flour
  • 1 egg, beaten
  • 2 cups rhubarb, cut into 1 inch pieces
  • 2 pie crusts (either storebought or your own recipe)

Directions

  1. Preheat oven to 400°F.
  2. Cut one of the pie crusts into strips; set aside.
  3. Mix sugar and flour thoroughly; add egg and mix well and add rhubarb.
  4. Line piepan with pastry, fill with rhubarb mixture and arrange pastry strips in a lattice fashion over the top.
  5. Bake at 400F for 20 minutes; reduce heat to 350F and bake for 25 minutes longer.

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