When I think spring, I think Rhubarb. I always look forward to the first rhubarb of the season. This is my favourite pie. And I’m a purist. No strawberries or other fruit in my rhubarb pie, thank you very much. I’ve tried many recipes over the years, but stopped looking after I found Madame Benoit’s Rhubarb Pie. Her original recipe calls for almond extract , which I don’t particularly like, so I always substitute vanilla extract.
The pies didn’t come out of the oven until late last night, and much to Moe’s disappointment, he had to wait until this morning before I would cut it. He had a big slice of pie for breakfast.
Home Cookin Chapter: Recipes From Thibeault’s Table
Source: Madame Benoit Cooks at Home 1978
4 cups rhubarb, cut in to 1/2 inch pieces
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.