Some rhubarb recipes have a soggy crust, but I prefer it crisp and crunchy! In this recipe, the bit of tang that the rhubarb gives is enhanced by the added cinnamon. The sweet, crispy, crust tops it off perfectly! Add whipped cream or ice cream and enjoy! This recipe is one I have...
I’m back to say that I made this for a Friendsgiving this year (with Kerrygold/KA flour this time) and it was one of the best apple pies I’ve ever made. Metal pie tin + pizza stone heated for an hour at 500° made a lovely crisp bottom even with the moisture from the apples....