Rhubarb Pie

Prepare pie pastry (mix or from scratch). Roll out half to a 12-inch round on a lightly floured surface. Fit pastry into a 9-inch pie plate. Trim overhang to about 1/2-inch. Cut rhubarb into 1-inch pieces (cut up rhubarb should measure about 4 cups) In a large bowl, beat eggs slightly; blend in sugar, flour, mace, salt, and orange juice. Stir in rhubarb, coating well with the batter. Spoon into the prepared pastry shell.

Roll out remaining pastry to an 11-inch round; cut several slits near the center to let steam escape then cover pie with pastry. Trim overhang to 1/2 inch and turn edges under, flush with rim; flute edge. Brush pastry with melted butter. If desired, sprinkle with a little sugar.

Place pie on a baking sheet to catch spillovers. Bake at 425° 50 minutes, or until pastry is golden and juices are bubbly. Cool completely on a wire rack, then cut into wedges.

More Rhubarb Recipes
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Strawberry Rhubarb Pie
Rhubarb Crumble
Rhubarb Cobbler
Rhubarb Cobbler Recipe
Mrs. Allen's Rhubarb Crisp
Cheryl's Rhubarb Crisp Recipe
Strawberry Rhubarb Pie
Strawberry Rhubarb Cream Dessert
Strawberry Rhubarb Crisp
Rhubarb Cake
Strawberry Rhubarb Meringue
Rhubarb Cake
Rhubarb Pudding Cake
Strawberry Rhubarb Dump Cake
Rhubarb Cake with Vanilla Sauce
Rhubarb Sauce
Rhubarb Crunch
Strawberry Rhubarb Coffee Cake
Rhubarb Dessert
Rhubarb Betty Recipe
Crockpot Rhubarb Bake
Rhubarb Conserve

Rhubarb Recipe Index
Dessert Recipes Index
Cake Recipes
Pie Recipes

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