Rhubarb Pie

DSC_0027So we finally have a “season” happening. It’s rhubarb season and it’s time to make pie, rhubarb pie. In mid-June we have the furnace on and a frost warning for tonight. Anyway, back to pie.

No extra fruit of any kind just the tart redness with the sweet yellow filling. Well, it’s bright yellow when you use home grown eggs. I grew up with it being white so the yellow was quite comical the first time our eggs where used.

Always make more than one, someone will appreciate a gift. It is “Pay it Forward Friday” after all.



  • 2 cups flour
  • ½ tsp salt
  • 2/3 cup lard

Mix together until crumbly.

  • 1 egg
  • ¼ cup cold water

Whisk the egg in the water and add to dry ingredients. Only mix until barely combined. Turn out onto lightly floured surface, divide in two for top and bottom crust. Roll to fit pie pan.

Note: Makes 2 crusts; upper and lower. If only one is needed wrap other in plastic and freeze other portion. For pre-cooked pie shell just roll out the dough, place in pie plate, prick with fork, cover in foil and weigh down (pastry weights or dry bean/rice) to prevent bubbling. Cook in a 400 oven for 20 minutes.

Rhubarb FillingDSC_0012

  • 1 cup sugar
  • 3 TBSP flour
  • ½ tsp salt
  • 2 eggs
  • 3 cups rhubarb

DSC_0013Mix dry ingredients, add eggs and stir. Add rhubarb.

My little sister adds more rhubarb and I tend to add less. The less you add the more the rhubarb and filling separate, the fruit sits on top of the custard. I don’t mind the look but do like the ratio of tart to sweet. It’s your call.

Pour into unbaked pie shell. Top with crumble topping or pastry.

Crumble ToppingDSC_0015

  • ½ cup brown sugar
  • ½ cup flour
  • ¼ cup butter

Blend until crumble is formed. Sprinkle over pie.

Bake at 425 for 15 minutes, then 375 for 30-40 minutes, until topping is brown and crust is cooked. Remove from oven and let stand until cooled.

That’s my Mom’s rhubarb pie and one of the reasons I love pie more than cake.


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