Pudgie Revolution

Pie Iron Cookin' for Food Lovin' Campers


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Pudgies in Season: Rhubarb!

Do yourself a flavor and use that backyard rhubarb bounty to make this tempting little tartlet.  If you miss this opportunity, you’ll surely rue the day!

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When we were developing this recipe for our pudgie pie cookbook, Pudgie Revolution, we found that raw rhubarb cooks perfectly in a pudgie pie.  Since rhubarb contains significant liquid, we needed to find a way to keep this pie from being a soggy mess.  The solution?  We nestled a few pie crust scraps inside to soak up the excess moisture.  It works perfectly and tastes exactly like the best rhubarb pie you’ve ever had!

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