On May 20th I posted a recipe for rhubarb pie — I neglected to put in the amount of rhubarb. Thanks to Melissa and Chelsea for the heads up.
Check out Michelle at The Dye Pot on May 26th. She posted a picture of the pie, but it looks like she did some sort of crumb topping with a dusting of confectioner’s sugar – yum!

Farm Journal’s Complete Pie Cookbook

Honeyed Rhubarb Pie

Pastry for 2-crust pie
4 cups rhubarb sliced into &#189″ pieces
1 ¼ c. sugar
6 tbsp. flour
¼ salt
2 tsp. grated lemon peel
1/3 c. strained honey
4 to 5 drops red food color
2 tbsp. butter

Combine rhubarb, sugar, flour, salt and lemon peel; mix well. Blend in honey and food color. Let stand several minutes.

Spoon rhubarb mixture into pastry lined 9″ pie pan; dot with butter. Adjust top crust and flute edges; cut vents. (For sparkling top, brush with milk and sprinkle with sugar.)

Bake in hot oven (400 °) 50 to 60 minutes.

ps. a note to all my regular readers; I will try not to use the word rhubarb again – at least until next spring.