Where I live, you can't easily find fresh rhubarb. Frozen works just as well, but the trick is to completely thaw it before you even think about making a pie. Otherwise, you'll end up with a runny mess. The same goes for other made-from-frozen fruit pies.
Rhubarb Pie
2013-12-06 13:31:48
Serves 8
- 1 double pie crust (or a single pie crust with streusel topping)
- 2 C sugar
- 1/4 C flour
- 1 tsp salt
- 1 tsp vanilla extract
- 2 eggs, lightly beaten
- 4 C rhubarb (probably 2 packages)
- In a bowl, combine sugar, flour, salt, vanilla, and eggs.
- Add rhubarb and stir to coat.
- Mound filling inside prepared pie crust. Add top crust or topping.
- Brush lightly with butter and sprinkle sugar over top crust, if desired.
- Bake at 350°F until golden, approximately 1 hour.
- Cool completely before serving. Liquids will firm up as pie cools.
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