Dutch rhubarb pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pie shell-9\"-uncooked | |
| ¼ | teaspoon | Cloves |
| 1 | litre | Rhubarb-fresh |
| ¼ | teaspoon | Cinnamon |
| 1 | cup | Sugar |
| ⅔ | cup | Evaporated milk |
| ⅓ | cup | Flour |
| 1 | teaspoon | Butter; melted |
| ¼ | teaspoon | Salt |
Directions
Wash and trim rhubarb and cut into ½ inch slices-to make about 3½ cups. Place in unbaked pie shell. In a small mixing bowl, mix together the sugar, flour, salt and spices. Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb. Bake in a 400' oven for 25 minutes. Reduce temp to 375' and continue baking for 25 minutes. Cover with foil the last 10 mins to prevent overbrowning of crust. Cool and serve.
Submitted By BILL SPALDING On 05-21-95
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