Rhubarb Pie
Rhubarb Pie
9 inch pie tin
Double crust for 9 inch pie
2 1/2 cups finely cut rhubarb (I added a little more to make it fatter)
1/2 cup brown sugar
1/2 cup white sugar
2 Tablespoons tapioca
1/8 teaspoon salt
Mix sugar, tapioca and salt and pour over rhubarb. Dot with butter. Put on top crust.
Bake 10 minutes at 425 degrees then turn down to 350 and bake 35 minutes longer.
9 inch pie tin
Double crust for 9 inch pie
2 1/2 cups finely cut rhubarb (I added a little more to make it fatter)
1/2 cup brown sugar
1/2 cup white sugar
2 Tablespoons tapioca
1/8 teaspoon salt
Mix sugar, tapioca and salt and pour over rhubarb. Dot with butter. Put on top crust.
Bake 10 minutes at 425 degrees then turn down to 350 and bake 35 minutes longer.
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