Recipe Archives->Pies->Rhubarb 10

Sweet and Tart Rhubarb Pie
Makes 1 pie, serves about 4

2 dl (good 3/4 cup) flour
2 1/2 tbs sugar
100 g (3 1/2 oz) butter or margarine

500 g (1 lb) rhubarbs (1 liter / 4 cups when trimmed and cut up)
1 1/2 dl (2/3 cup) sugar
1 tbs potato starch or cornstarch

Heat the oven to 225C/425F. Measure flour and sugar, cut the fat
in small pieces, add it and mix to a crumbly dough.

Rinse and trim (if necessary) the rhubarbs. Cut in thin slices and
put them in a pie pan, diameter about 24 cm / 9 - 10". Mix sugar
and starch and sprinkle this over the rhubarbs. Divide the crumble
dough evenly on top and bake the pie in the middle of the oven for
about 20 minutes. Serve lukewarm with vanilla sauce, lightly whipped
cream or vanilla ice cream.

Printable version: rhubarb10.txt.