Just rhubarb rhubarb pie from Zingerman's Bakehouse: Best-Loved Recipes for Baking People Happy (page 192) by Amy Emberling and Frank Carollo and Zingerman's Bakehouse

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hirsheys on July 06, 2019

    I was really intrigued by this filling recipe, but in the end, it was not worth the trouble. I liked that the pieces stayed whole and tender (and didn't become mush, like my rhubarb pies usually do). On the other hand, I had to cook the pie far longer than the recipe called for to get the bottom crust to bake through and the middle boiling. I also had issues with the slurry solidifying when I added it to the hot rhubarb liquid, so I had to put it through a sieve to get rid of the big white solid chunks of cornstarch. I think this process made me lose some of the sugar and the pie ended up not sweet enough. Serving with ice cream helped, but I have better recipes. Loved the crust.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.