Rhubarb pie #1

Prepare a double-crust pie.

Peel, wash and cut the rhubarb in pieces.

Combine the sugar and flour and sprinkle a quarter of this mixture over the rolled-out pastry.

Put the rhubarb in a plate and sprinkle with the remaining sugar and flour mixture.

Put some butter knobs over the rhubarb, cover with the other rolled-out pastry. Create some openings for the steam to come out.

Cook in the oven for 15 minutes, turn down the heat to 180° C (350° F) and keep cooking for 30 minutes.


375 ml of sugar

2 ml of salt

15 ml of butter

60 ml of flour

750 ml of rhubarb