PA DUTCH RHUBARB PIE RECIPE
Provided by RuthLouise
Number Of Ingredients 7
Steps:
- Cut rhubarb into small pieces. Arrange rhubarb piece in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake for 10 min at 425 degrees. Then reduce heat to 325 degrees and bake for an additional half-hour.
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Shanu Khan
[email protected]I would not recommend this recipe to anyone.
Srilanka Bureau Of foreign employment
[email protected]This pie was a total disaster.
Mr Neon
[email protected]I'll pass.
Rakel
[email protected]Not bad.
Ravi Koshal
[email protected]Delicious!
Vaughn Young
[email protected]This pie was easy to make and turned out great! I'll definitely be making it again.
Roy Withey
[email protected]I'm not a big fan of rhubarb, but I thought this pie was really good. The crust was flaky and the filling was tart and sweet.
Maria Galvan
[email protected]Overall, I thought this pie was pretty good. It wasn't the best rhubarb pie I've ever had, but it was still tasty.
Siua Piuleini
[email protected]The crust on this pie was a bit dry, but the filling was delicious. I'll try using a different crust recipe next time.
Yar Muhammad Khan Niazi
[email protected]This pie was a bit too tart for my taste, but my husband loved it. I think I'll try adding a little more sugar to the filling next time.
Lee Ewe
[email protected]I love the combination of tangy rhubarb and sweet crumb topping in this pie. It's the perfect dessert for a summer gathering.
Amina AMusa
[email protected]This was my first time making rhubarb pie, and it turned out amazing! The recipe was easy to follow, and the pie was so delicious. I'll definitely be making it again.
Cj Iscool
[email protected]I've made this pie several times now, and it always turns out great. The crust is flaky and buttery, and the filling is tart and delicious. My friends and family love it!
Abdulai c Sow
[email protected]This pie was a hit at our family gathering! The tangy rhubarb filling was perfectly balanced by the sweet crumb topping. Definitely a keeper recipe.