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Whenever I hear the word rhubarb, I always think of my grandma. She made pies every year no matter what. She would only buy rhubarb from a local gardener on her road, he still remembers her fondly. That man is still going strong and I buy it from him now too. It is a family tradition now, every summer I MUST make 2 rhubarb pies. If not, something is seriously wrong! This recipe is the closest to how Grandma's used to taste that I can possibly get it. I have to say, it's really good. Hope you like it!
Total Time: About 30 minutes prep
Yield: 1 pie
Source: Modified from a recipe in an old dutch cookbook
Sounds like something I should try! :-)
This sounds almost the way my x mother-law used to make hers. She wouldn't give me the recipe but she did tell me what she put in it.
I been looking for a recipe similar and will try this one. Unfortunately, for me, we can't grow rhubarb here in south Texas but I could use frozen or canned which is also hard to find. Thanks, I am going to copy it.
Note: You should double the recipe and make 2 of these yummy pies, because way back in 1980 when I first tasted this pie (the first time I met my then boyfriends parents) I thought I disliked all pie. But after I tried one slice of this, I couldn't stop myself and kept coming back for more of his mom's wonderful rhubarb cream pie. (I think I had 4 pieces the night we arrived!) Mt. St. Helens blew the next day, turning the whole sky pitch-black (which turned the street lights on at noon!) We had a hard time driving back through all the ash to our jobs at Boeing, but I had her tasty recipe in my pocket! She's since passed on to the happy bakery in the sky, but her recipe lives on, and it's the only pie I'll make. I love it, love it, LOVE IT!
Here's a bunch more rhubarb pie recipes:
By Cyinda from near Seattle
This page contains strawberry rhubarb pie recipes. The sweet tart combination of strawberries and rhubarb make this pie a favorite.
Mix main ingredients and pour into unbaked pie shell.
Mix topping ingredients together. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for another 30 minutes. Freezes well.
By Robin from Washington, IA
Mix flour and sugar. Add salt and cream, then add beaten egg yolk. Stir well. Beat egg white. Fold into mixture. Spread rhubarb into a 9 inch unbaked pie shell. Pour cream mixture over rhubarb and bake at 350 degrees F until golden brown.
By Robin from Washington, IA
On 5/28/04 you had reader request for Rhubarb Pie receipe. This one is my favorite. Comes from the First Mennonite Church Cookbook.
If you're using the 'old-fashioned' rhubarb with the greenish stalks, add several drops of food coloring. If you're using the Canadian red rhubarb, there's no need for food coloring.
Mix sugar, flour, nutmeg, and eggs with a fork. Pour over rhubarb and stir until well coated. Place in unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake at 40 minutes more. Must be firm in center.