Rhubarb Pie
Ingredients:

  • Pie shell

  • 4 cups diced Washington Rhubarb

    •

  • ⅓ cup flour

    •

  • 1½ cups sugar

  • Few grains salt

  • 1 tablespoon butter

    		•
    Directions:
    Prepare pastry and roll out undercrust.  Fit into 9" pie pan.  Combine flour, sugar, salt with unpeeled rhubarb and place in crust.  Dot with butter.  Cover with top crust and prick.  Bake at 425° for about 40 minutes.  Makes one 9" pie.

     
    Courtesy of:
    Washington Rhubarb Growers Association
    253-863-7333

    We harvest Washington rhubarb from hothouses January through March and then hand cut from fields April through September.  The colorful plant is grown in our valley, in the shadow of Mt. Rainier.

    www.ci.sumner.wa.us