After I made a Strawberry Rhubarb Pie I realized that I over-bought the rhubarb...so much so that I decided to make another pie that was straight rhubarb.
I love Smitten Kitchen but I wanted to see what my good ol' "The Old-Fashioned Cookbook" had to offer. As expected, it didn't let me down.
- pie pastry for a double crust pie
- 1-1/4 cups sugar
- 2-1/2 Tablespoons quick tapioca*
- 1/8 teaspoon salt
- 4 cups fresh rhubarb, cut into 1/2" pieces
- 2 Tablespoons butter
- *or 1/4 cup flour if you don't have tapioca on hand
Preheat oven to 400º.
Roll out half the dough and line a pie tin.
In a bowl, mix the sugar, tapioca, and salt.
Add the rhubarb and gently mix until the fruit is coated.
Spoon the filling into the lined pie tin and dot with butter.
Roll out the rest of the pastry and lay over the top of the pie.
Trim, seal, and flute the edges.
Add a few vents into the top crust.
Bake for 45 minutes or until the crust is browned and the filling is thick and bubbling.
Allow the pie to cool and set before serving.