Ingredients
2 1/2 cups chopped rhubarb
1/3 cup all-purpose flour
3/4 cup sugar
1 tablespoon cornstarch
1 cup heavy cream
9-inch pie crust
Method
Sources
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dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Electric butter churn — artisan butter from cream in minutes
Yarai mixing glass — cocktail builds, infusions, fat washes
Ceramic pie dish — even browning, beautiful presentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Electric butter churn — artisan butter from cream in minutes
Yarai mixing glass — cocktail builds, infusions, fat washes
Ceramic pie dish — even browning, beautiful presentation
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Preheat the oven to 340F or 350F (my preference is 340F). Fill unbaked pie crust with chopped rhubarb. In a large bowl, combine flour, sugar, cornstarch and cream. Mix well and pour over the rhubarb in the crust. Place the pie on a baking sheet just in case and bake for about an hour (mine at 340F was 50 minutes but past ovens took the full hour at 350F), until the center of the pie still jiggles slightly and the crust is golden. You might have to cover your pie crust with foil halfway through or later at 350F because the edge will burn before your pie is ready to come out so keep an eye on the crust Let the pie cool or my favorite for this pie, chill it in the fridge for about an hour then dive in.