21 Sep

I love things that are TART, TART, TART and this rhubarb pie is AMAZING. I’m not as much of a fan as strawberry rhubarb as I am of just the nice tart rhubarb–yum. This is my favorite pie, ever and I love it.

4 cups rhubarb
1 1/3 cups sugar
6 T flour
2 t. butter
2 9 inch pie crusts (I use pioneer woman’s recipe which has never failed me and is so flaky and good–try it–it’s the best home-made pie crust I’ve ever had)

Cut up the rhubarb. In a seprate bowl mix together the sugar and flour. Get out your pie crust and put one of them on the bottom of your pie pan. Coat the bottom of the crust with 1/4 of the sugar/flour mixture. Add the rhubarb and sprinkle the rest of the sugar/flour mixture on top. Add a few teaspoons of butter around the rhubarb and then put the top crust of the pie on. Bake on a cookie sheet at 450 degrees for 15 minutes. Then reduce the temperature to 350 degrees for 45 minutes. Take it out and serve with vanilla ice cream. YUM YUM!

Oh my goodness. This pie is like a piece of heaven in my mouth. It is so yummy and so tart. It makes my mouth water 🙂 I will definitely be making this one again. Good thing Jeremy loves rhubarb pie 🙂

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