{"id":7620,"slug":"rhubarb-pie-3","title":"RHUBARB PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["very rich crust","sugar","flour","rhubarb","one-fourth cup of strawberries or raspberries","butter"],"ingredients_norm":["rich crust","sugar","flour","rhubarb","fourth cup of strawberries or raspberry","butter"],"steps":["Make a very rich crust, and over the bottom layer sprinkle a large tablespoon of sugar and a good teaspoon of flour.","Fill half-full of rhubarb that has been cut up, scatter in one-fourth cup of strawberries or raspberries, sprinkle with more sugar and flour, and then proceed as before.","Over the top dot bits of butter and another dusting of flour.","Use a good cup of sugar to a pie.","Pinch the crusts together well after wetting them, to prevent the juice, which should be so thick that it does not soak through the lower crust at all, from cooking out."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w81:15","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2c7c229ea8cf0933232a64f98fa2a13bcf619bf7fa76348530b3a7dbeb324768","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:02:55Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/rhubarb-pie-3"}