A few weeks ago, I had a life changing experience with Rhubarb…
Rhubarb is Melinda’s favorite pie. Did I tell you she turned 50 in July? On her 50th birthday, her requests included eating a rhubarb pie. Well, maybe not the entire pie, but a slice or two. I knew I should have made her a pie for her birthday, but it was a crazy day for me, and it just didn’t happen. She ended up getting her wish, but it was a Marie Callendar’s pie.
I know, sad.
Having to eat a store bought pie on your birthday? I felt badly about that for days. A few weeks after her birthday, I finally got around to making a pie for her. It was my first attempt at making anything with rhubarb. It was also my first time tasting raw rhubarb. Yikes. Not recommended.
If you want to make a rhubarb pie, the clock is ticking. The produce guy told me it’s only available for a couple more weeks, then you’ll have to wait again till Spring, or make a trip to Marie’s.
After you roll out the bottom layer of dough, cover it with sugar/flour mixture. This is an important step, the sugar creates a caramelized layer that will protect the bottom crust from becoming soggy.
Throw in the chopped rhubarb, more sugar (who needs an energy drink when you can have a slice of this?), and dot it with butter.
Tops crust, throw it on. I brushed on a little beaten egg and sprinkled with more sugar. Just in case.
Fresh Rhubarb Pie
- 6 cups chopped rhubarb
- 1 3/4 cups white sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 1 9 inch double crust pie
Preheat oven to 450 degrees. Place rack on lowest rack in oven.
Combine sugar and flour in bowl. Sprinkle 1/4 of the mixture over pastry in pie plate.
Pile chopped rhubarb over this mixture. Add cinnamon to remaining flour and sugar mixture. Sprinkle rhubarb with the flour sugar mixture. Dot with small pieces of butter.
Cover with top crust. Brush with beaten egg, and sprinkle with sugar, if desired. Make sure to cut slits in the top of the crust to allow steam to escape.
Place pie on lowest rack in oven.
Bake for 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40-45 minutes. For best results, let pie sit for a couple of hours to allow filling to set up!
-First tip when making a home made pie. Use home made crust.
-Do not mix the rhubarb with the sugar before placing in pan. The sugar layer on bottom is essential to this recipe working. Rhubarb gives off a lot of water, so the flour/sugar mixture will thicken the juice.
-The butter in the pie adds flavor and helps the filing to solidify.