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Rhubarb (pie plant) pie from United States of Pie: Regional Favorites from East to West and North to South by Adrienne Kane

  • heavy cream
  • nutmeg
  • oranges
  • rhubarb
  • sugar
  • turbinado sugar
  • pie dough

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Notes about this recipe

  • bellatavia on June 20, 2013

    The recipe is amazing! Prior to this, I hadn't had a rhubarb pie that I liked--I found them bitter, or overly tart, or mushy, or too sweet. But this recipe strikes just the right note. The secret ingredeints of nutmeg and orange zest make a big difference, and the baking instructions (reducing the temperature after 15 minutes) must have something to do with the perfect texture of the baked rhubard. I got raves on this when I shared it at work.

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