Title: Rhubarb Pie [Oregon]> Dunkard-Dutch
Categories: Pie Tart
Yield: 4 Servings

		Rhubarb
		Boiling water
3/4	c	Sugar
2	tb	Flour; divided
1		Pastry for pie

Peel rhubarb and cut very fine, pour boiling water over it and let stand awhile. Take 1 teacupful sugar to 1 pie. Put half the sugar on the bottom crust with some flour, put in the rhubarb from which the water has been drained, and cover with a little more flour and the remainder of the sugar. (Independence, Oregon.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 ISBN 911-410-10-4

From: Dorothy Flatman Date: 05-17-98 (15:21) The Once And Future Legend (1) Cooking

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