← 모든 레시피

Dutch Rhubarb Pie

Dutch Rhubarb Pie is a volume 4-7 july 2001 recipe made with Joyce Alenskis, Pie Shell Uncooked, Rhubarb Fresh, Sugar, and Flour. Serves 8. Scale it up or down for the number of people at the table.

재료

• to taste
• 1
• 1 lb
• 1 cup
• 1/3 cup
• 1/4 tsp
• 1/4 tsp
• 1/4 tsp
• 2/3 cup
• 1 tsp

조리법 (미리보기)

1. 1

   Wash and trim rhubarb and cut into 1/2 inch slices-to make about 3 1/2 cups.

2. 2

   Place in unbaked pie shell.

3. 3

   In a small mixing bowl, mix together the sugar, flour, salt and spices.

4. 4

   Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb.

5. 5

   Bake in a 400' oven for 25 minutes.

6. 6

   Reduce temp to 375' and continue baking for 25 minutes.

7. 7

   Cover with foil the last 10 mins to prevent overbrowning of crust.

8. 8

   Cool and serve.

9. 9

   Contributed to the FareShare Gazette by Sandy; 24 July 2001.