August 09, 2005
One of my regular stops at the farmers market is the Amish stand to buy some oh so cute rhubarb. I had forgotten how wonderful and simple rhubarb pie is. Deliciously tart and sweet, with a crunchy and soft top crust (my favorite kind).
4 cups chopped rhubarb
1 1/3 cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
Ready made pie dough
Preheat oven to 450f. Place first dough in baking dish and form to your liking. Combine flour and sugar in a seperate bowl. Add 1/4 of mix to the bottom of your pie crust. Add chopped rhubarb then add the rest of your flour/sugar mixture. Break up butter into small pieces and dot ontop of rhubarb. Bake for 15 minutes on lowest rack. Reduce temperature to 350f and bake for 40-45 minutes. Drape pie loosely with tin foil once crust has browned to your liking to avoid burning. Serve warm with vanilla ice cream or at room temperature. Now go eat!