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

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

  • 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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