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Rhubarb Pie Filling

For 9” pie

425
50- 60 minutes

 1 1/3 - 2 c. sugar
1/3 c. flour
4c. chopped rhubarb
1 TBSP butter

Mix the rhubarb, sugar and flour in a large bowl. Place in an unbaked pie crust and dot with the butter. Cover with top crust and bake for nearly an hour at 435 degrees or until crust is golden brown and rhubarb chunks in filling are tender and filling liquid is bubbling.