Fresh Rhubarb Pie

Preparation info
    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This rosy rhubarb pie has a fascinating, though subtle, orange taste


Pastry for 2-crust pie

  • 1⅓ c. sugar
  • c. flour
  • ½ tsp


  • Combine sugar, flour, orange peel and salt. Add to pink rhubarb.
  • Place in pastry-lined 9" pie pan and dot with butter.
  • Adjust top crust (lattice top is attractive) and flute edges to make high-standing rim; cut vents.
  • Bake in hot oven (425°) 40 to 50 minutes, or until juice begins to bubble through vents and crust is golden brown. Partially co