Распечатать
E-mail
 |
Ингредиенты
- With over 6 cups of rhubarb,
- The sole reason for adding 8 tablespoons,
- 6 1/2 cups chopped rhubarb, (I used frozen)
- 1 1/2 cups sugar
- pinch of salt
- 6-8 tablespoons all-purpose flour
- 1 tablespoon butter, cubed
- 1 package (14 oz) pie crust (Pillsbury) or make your own pie crust (double)
View Full Recipe at Turnips 2 Tangerines
%3C/p%3E%3Cp%3EPlace%20pie%20on%20baking%20sheet,%20carefully%20place%20pie%20on%20lowest%20rack%20in%20oven.%20Bake%20for%2010%20minutes.%20Reduce%20oven%20temperature%20to%20375%C2%BA%20and%20continue%20baking%20for%2050%20to%2060%20minutes.%20(Remove%20aluminium%20foil%20during%20last%2015%20minutes%20of%20baking.)%3C/p%3E%3Cp%3EServe%20warm%20with%20whipped%20topping%20or%20vanilla%20ice%20cream%3C/p%3E%3Cp%3EPie,%20Rhubarb%3C/p%3E){kind=link}