Ingredients:
1 Pillsbury pie crust
1 1/4 cups sugar
2 tbsp flour
3/4 tsp cinnamon
1/8 tsp salt
3 cups diced rhubarb
1 tbsp lemon juice
2 tbsp oleo
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Method:
Sauté rhubarb in heavy pan with a little water, sugar, lemon juice, cinnamon and pinch salt. Cook for five minutes,
adjusting these ingredients to taste.
Combine sugar, flour, cinnamon and salt. Spread half of mixture over pastry-lined pan. Add rhubarb and sprinkle
rest of mixture over top. Sprinkle with lemon juice and dot with oleo. Seal upper crust.
Bake at 425° for 30 to 40 minutes.
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