Fresh Rhubarb Pie


Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

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


  • Pastry for 2-Crust Pie
  • 1⅓ c. sugar
  • c. flour
  • ½ tsp. grated orange peel
  • tsp. salt
  • 4 c. (½" pieces) rhubarb
  • 2 tblsp. butter


  • 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°F.) 40 to 50 minutes, or until juice begins to bubble through vents and crust is golden brown. Partially cool.

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