Rhubarb Pie

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Submitted by Debbie Wheeler of Madison, Oh


  • 4 c. fresh rhubarb, cut in pieces
  • 1 2/3 c. sugar
  • 1/3 c. flour
  • Dash salt
  • 2 T butter (to dot top of rhubarb)
  • Unbaked refrigerated pie crust, for top and bottom



  1. Combine all ingredients except butter together and let stand for 15 minutes.
  2. Roll out one premade pie crust to fit into a 9″ pie pan.
  3. Pour rhubarb mix into the pie crust and seal with the remaining pie crust.
  4. Form edges, cut a few slits in the top to vent and dot the top with the 2 T. of butter randomly.
  5. Bake at 400 degrees for 50 minutes on an aluminum foil lined baking sheet.

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