Rhubarb Pie
Rhubarb Pie
Sticking around an out-building on most Amish farms is a stand of rhubarb that puts in an appearance every spring.
Its sweetened tartness makes it a favorite in the Amish diet. Rhubarb is one more example of these people’s pleasure in a zesty flavor that offsets another rich food, or whose own “bite” is only partly masked by the addition of sugar.
Rhubarb must be beloved in part because it is one of the first greens to flourish after a long winter without fresh food.
Ingrediënten
- 1¼ cups sugar
- ¼ tsp. salt
- 2 Tbsp. water
- 3 Tbsp. flour
- 1 Tbsp. lemon juice
- 2 eggs
- 1 9 ” unbaked pie shell
Instructies
- Place rhubarb in unbaked pie shell.
- Combine remaining ingredients and stir to form a smooth paste.
- Pour over rhubarb.
- Cover with crumbs made by mixing 3 Tbsp.
- flour, 3 Tbsp.
- sugar, and 2 Tbsp.
- butter.
- Bake at 425° for 10 minutes; then at 325° for 30 more minutes.
Notes / Tips / Wine Advice:
Makes 1 9” pie
