Rhubarb Pie with Double Crust


1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon corn starch
1/2 teaspoon ground cinnamon
2 eggs
4 cups chopped fresh rhubarb or frozen rhubarb
Pastry for double-crust pie (9 inches)
2 tablespoons butter


In a large bowl, combine the sugar, flour, corn starch, and cinnamon. Add eggs and whisk until smooth. Gently stir in rhubarb. Line a 9-inch pie plate with bottom pastry. Add the rhubarb filling then dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Dot with more butter and sprinkle with sugar.
Bake at 400 for 50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.


This rhubarb pie has a German heritage and an old-fashioned appeal.  It is delicious with vanilla ice cream or homemade whipped cream!
If using frozen rhubarb, thaw but do not press liquid out.

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