Dutch Rhubarb Pie
Yield
8 servingsPrep
20 minCook
50 minReady
70 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
uncooked |
|
| 1 | pound |
rhubarb
fresh |
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cloves
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅔ | cup |
evaporated milk
|
|
| 1 | teaspoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
uncooked |
|
| 453.6 | g |
rhubarb
fresh |
|
| 237 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cloves
|
|
| 1.3 | ml |
cinnamon
|
|
| 158 | ml |
evaporated milk
|
|
| 5 | ml |
butter
melted |
|
Directions
Wash and trim rhubarb and cut into ½ inch slices-to make about 3½ cups.
Place in unbaked pie shell.
In a small mixing bowl, mix together the sugar, flour, salt and spices.
Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb.
Bake in a 400 degree F oven for 25 minutes.
Reduce temperature to 375℉ (190℃) F and continue baking for 25 minutes.
Cover with foil the last 10 minutes to prevent overbrowning of crust.
Cool and serve.
