Recipe: Rhubarb Pie

Cut the large stalks off where the leaves commence, strip off the outside skin, then cut the stalks in PIEces half an inch long; line a PIE dish with paste rolled rather thicker than a dollar PIEce, put a layer of the rhubarb nearly an inch deep; to a quart bowl of cut rhubarb put a large teacupful of sugar; strew it over with a saltspoonful of salt and a little nutmeg grated; shake over a little flour; cover with a rich PIE crust, cut a slit in the centre, trim off the edge with a sharp knife and bake in a quick oven until the PIE loosens from the dish. Rhubarb PIEs made in this way are altogether superior to those made of the fruit stewed.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)