Honeyed Rhubarb Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Honey-lemon flavor enhances rhubarb


Pastry for 2-crust pie

  • 4 c. (½ pieces) rhubarb
  • c. sugar
  • 6 tblsp. flour
  • ¼ tsp. salt
  • 2 tsp. grated lemon peel
  • c. strained honey
  • 4 to 5 drops red food color
  • 2 tblsp. butter or regular margarine


  • Combine rhubarb, sugar, flour, salt and lemon peel; mix well. Blend in honey and food color. Let stand several minutes.
  • Spoon rhubarb mixture into pastry-lined 9" pie pan; dot with butter. Adjust top crust and flute edges; cut vents. (For sparkling top, brush with milk and sprinkle with sugar.)
  • Bake in hot oven (400°) 50 to 60 minutes.