| previous | next |
Title: Golden Rhubarb Pie
Categories: Dessert Pie
Yield: 1 Pie
| US MEASUREMENTS | ||
| 2 | Eggs; slightly beaten | |
| 1 | c | Sugar |
| 2 | tb | Flour |
| 1 | tb | Orange juice |
| 1/2 | ts | Grated orange rind |
| 2 | c | Rhubarb; in 1/2-inch pieces |
| Pastry for 2-crust pie | ||
| 1 | tb | Butter |
| UK MEASUREMENTS | ||
| 2 | Eggs; slightly beaten | |
| 200 | g | Granulated sugar |
| 12 | g | Flour |
| 15 | ml | Orange juice |
| 2 | g | Grated orange rind |
| 500 | g | Rhubarb; in 1/2-inch pieces |
| Pastry for 2-crust pie | ||
| 15 | g | Butter |
Preheat oven to 450 F/230 C.
Combine eggs, sugar, flour, orange juice, and grated zest in a bowl and mix well. Add rhubarb and toss well to coat. Pour into pastry shell and dot with butter. Cover with lattice crust.
Bake in 450 F/230 C oven for 10 minutes. Reduce heat to 350 F/175 C and bake for 30 minutes longer.
Aldena M. Cornella, National Grange Family Cookbook, 1979
UK measurements and MM format by Dave Sacerdote.
| previous | next |