In my world, one of the Rites of Spring is fresh rhubarb, growing in my own back yard. Last summer I got a little (ok, a lot) carried away with some weed killer and my ancient rhubarb plants turned all brown and disappeared. I was sick about it, and so was my sister-in-law, Shirley, who picked rhubarb from that patch every year for her own baking. Guess what, Shirley? It came back! We have lots of healthy, happy rhubarb growing and we can start planning our baking now.
Rhubarb is one of those things that you either love or hate. In our family we have a few lovers and a lot of haters. That’s all right though. I still get out there and pick that rhubarb, and bake it into wonderful delights that I can stockpile in the freezer. Sometimes I make jam. I always make Rhubarb Bread. I have to bake at least one pie. I’m going to share my rhubarb pie recipe. It’s a very old recipe and I’m not even sure where I got it, but I’ve been making it for probably 40 years. It’s wonderful.
This is a two crust pie. Use your favorite recipe, or buy the refrigerator crusts.
4 cups diced rhubarb
1 1/3 cups sugar
6 tablespoons flour
1-2 tablespoons butter
Mix sugar and flour together. Spread approximately 1/4 cup of the flour/sugar mixture evenly over the bottom crust in the pie pan. Mix the remainder of the flour/sugar mixture with the diced rhubarb. Pile the rhubarb into the pie pan. Dot with butter. Place top crust over fruit. Seal and trim. Make a few steam vents on top. Moisten the top crust all over with water. Sprinkle with granulated sugar. To prevent dripping into the oven, put the pie on a cookie sheet to catch any mess. Bake at 450 for 10 minutes. Reduce heat to 350 and continue baking for about 45 -50 minutes. Cool before cutting.
NOTE: Rhubarb is very watery, so putting some of the flour and sugar mixture in the bottom of the pan will keep your crust from getting soggy.