The best delicious Nadia's Rhubarb Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Nadia's Rhubarb Pie recipe today!
Hello my friends, this Nadia's Rhubarb Pie recipe will not disappoint, I promise! Made with simple ingredients, our Nadia's Rhubarb Pie is amazingly delicious, and addictive, everyone will be asking for more Nadia's Rhubarb Pie.
What Makes This Nadia's Rhubarb Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Nadia's Rhubarb Pie.
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1 1/2 lb Rhubarb; (from 3 1/2 to 4
-cups cut)
1 c Sugar
2 tb Quick-cooking tapioca
1/8 ts Salt
Pastry for 8-inch Double
-Crust
1 tb Butter
Here is one of my plain old pie recipes. Can’t beat this one really.
Wash rhubarb thoroughly, trim off leaf and stem ends and discard. Cut stems
into 3/4-inch lengths. Combine sugar, tapioca and salt, add to rhubarb and
mix thoroughly. Fit pastry into pie pan. Turn rhubarb mixture into
pastry-lined pan. Roll out pastry for crust with cold water just before
laying on top crust. Lay upper crust over pie and press edges together to
seal: trim off excess dough. Let rest 10 minutes and flute rim as desired.
Bake in a hot oven (450 dgrees F.) for 15 minutes, then reduce heat to 325
degrees (moderately slow) and bake 30 minutes longer, or until rhubarb is
done. Serve warm or cold 5 servings.
Variation: Reduce rhubarb to 1 lb. and add 1 cup seedless raisins and 1/4
teaspoon cinnamon to filling.
Yields
1 Servings
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