Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
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
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.
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.
Recipe for French Rhubarb Pie. 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.
Recipe for Sweet Cream Rhubarb Pie. Mix flour and sugar. Add salt and cream, then add beaten egg yolk.
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.