Fruit Pies - Rhubarb Filling

Recipe Ingredients

3 cups	711ml	Rhubarb - sliced 1" long
1 cup	198g / 7oz	Sugar
3 tablespoons	45ml	Flour
1/8 teaspoon	0.6ml	Salt
2 tablespoons	30ml	Butter - (optional)

Recipe Instructions

Mix the rhubarb, sugar, flour and salt together and fill the pie plate. Dot with butter if you want to use it. Cover with top crust.

Bake in a 400 degree oven 45 minutes or until browned.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.