Rhubarb Pie (A Golden Oldie)
May 08, 2012
"Loving rhubarb desserts as we do, our Family Favourites Cookbook collection is filled with a good many rhubarb desserts. This golden oldie from the turn of the century has to be one of our favourites! While I usually use my No Fail Madam Benoit pastry recipe 7850 I am posting from the original recipe which includes a pie pastry used to make this delicious pie."
- Serving Size: 1 (259 g)
- Calories 784.9
- Total Fat - 41.7 g
- Saturated Fat - 16.3 g
- Cholesterol - 111.7 mg
- Sodium - 492.8 mg
- Total Carbohydrate - 94.4 g
- Dietary Fiber - 2.5 g
- Sugars - 54.1 g
- Protein - 9.1 g
- Calcium - 272.4 mg
- Iron - 1.5 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg
Prepare pastry or use pasty of choice. For pastry - in a large mixing bowl,flour,salt and baking powder using a whisk to mix
Cut in lard mixing to resemble coarse crumbs.
Add milk, mix until dough forms into a ball adding enough flour to make for a soft dough
Preheat oven to 350 (I preheat and bake at 425 for 10 minutes - lower and bake at 350 for another 40 minutes or until golden brown)
Cut rhubarb in 1 inch pieces, place in large bowl cover with boiling water for about 5 minutes - drain well.
In large bowl combine rhubarb, sugar and water. Sprinkle flour or tapioca over mixture. Add 2 well beaten eggs. Mix well.
Sprinkle bread crumbs on bottom of unbaked pie shell to prevent a soggy bottom. Pour filling into pie shell, dot with butter and place top crust on pie crimping edges, make vents or piece top with fork to allow steam to escape.
Bake at 425 for ten minutes, lower heat continue baking for another 40 minutes or until filling is bubbly and top is nicely golden brown
Tips & Variations
No special items needed.