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Rhubarb Pie With Dandelion Flower Topping

21st.Century.Chef's picture
Ingredients
  Pie dough 1 (For 9-Inch Crust And Lattice-Work Top)
  Rhubarb 3 1⁄2 Cup (56 tbs), diced
  Sugar 1 Cup (16 tbs)
  Cinnamon 1 Pinch
  Egg 1
  Light cream 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
Directions

MAKING
1) Roll out the pie dough and put into a 9-inch pie pan, reserve the leftover dough for a lattice-work top.
2) In a bowl, place the rhubarb,
sprinkle with 1/2 cup sugar and cinnamon mixture.
3) Beat the egg , stir in the cream, 1/2 cup sugar, flour and dandelion petals.
4) Stir into the rhubarb, blend well and pour into the pie pan;
top with strips of dough woven into lattice-work.
5) Bake in the preheated oven at 400 Deg F for 10 min; lower the heat to 325 Deg F and bake further for about 45 min.

SERVING
6) Serve on a nice dish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rhubarb
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
6

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