I look forward every year to my first rhubarb pie.
I planted my own Rhubarb late 2010.
Last year I was able to pick some rhubarb, but not until a little later in the season.
But this year I have a very healthy rhubarb patch.
Rhubarb Pie
Source: Madame Benoit Cooks at Home 1978
4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
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.
The next pie will be from Clif’s garden.
Rhubarb pie is my favorite. My grandmother made the best rhubarb pie. I loved going to her house in the springtime and enjoying a piece of rhubarb pie!
Rhubarb pie was always my moms favourite. I love the free form version.
This recipe is the most amazing one in the world I can attest to that Ann….your galette looks delicious. I a, off in search of some rhubarb today…i must have some pie!Love it\”
Gorgeous… I love rhubarb too and it is just coming into the markets for those of us who live in cities. Yours looks amazing!
Kate, Grandma memories are the best memories.Thanks Val.Linda, I hope you were successful in finding rhubarb. Glad to see you are posting again.Thanks Deana.~Ann
There are 3 foods that announce spring to me, Fiddlehead Greens (when the spring high waters receed), Fresh Brook Trout (when the leaves of the alder bushes are big as a mouses ear), and Rhubarb (soon as the stalks are big enough to pull). In a perfect year all 3 will be in the same meal – Heaven. That is rare – Mother Nature in her infinite wisdom spreads the bounty out for more pleasure.
I am so jealous. I won't see rhubarb until our local farmers' markets open sometime in May. I've drooled over your pictures for years now. I love rhubarb and definitely have to use your filling recipe in a galette. I like rhubarb all by itself — no strawberries for me, so your pies always create a wild craving.
Local rhubarb should start showing up any day now and I'm all ready to make that first pie of the season. Your galette is so pretty, Ann. I love the pastry leaves decorating the top.
A beautiful pie! I love the idea of a crostata look. Going to make mine that way!