Rhubarb Pie #1
The Rhubarb Pie is a delightful union of the tartness from freshly diced rhubarb with the sweetness of sugar, further enhanced by the rich aroma of vanilla. The soft and juicy filling contrasts wonderfully with the flaky double crust, making every bite a symphony of flavors and textures. Ideal for picnics, family gatherings, or any sunny day, this pie stands as a testament to simple ingredients creating a sumptuous treat. Best served warm with a scoop of ice cream or a dollop of whipped cream, this pie is sure to take center stage at any dessert table.
Ingredients
- 4 c. Rhubarb, diced
- 2/3 c. Sugar
- 3 tsp. M-K Pure Vanilla Extract
- 1/3 c. Flour
- 1 dash Salt
- 2 T. Margarine
- 9-inch unbaked pie shell, double crust
Directions
- In a large mixing bowl, combine diced rhubarb, sugar, M-K Pure Vanilla Extract, flour, and salt. Mix until well combined.
- Pour the rhubarb mixture into the unbaked pie shell.
- Dot the surface of the filling with margarine.
- Cover the filling with the second pie crust, crimping the edges to seal.
- Cut a few slits in the top crust to allow steam to escape.
- Preheat your oven to 400°.
- Place the pie in the oven and bake for 40 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
