First Rhubarb of the Season

My Favourite Pie Recipe
This is my favourite pie and I’ve been
baking this particular version for almost 40 years.
The recipe comes from Madame Benoit.
My rhubarb patch really took off the
last week or so when it finally stopped raining
and we had a week of sunny and warm.
Perfect West Coast weather.
Rhubarb Pie
Top pastry was hand-cut leaves.
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. (or cut leaves).  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.

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