Is there anything that says spring quite like rhubarb pie?!
The tangy tart stalks in a warm custard base between two flaky crusts is a treat after a long winter of canned or frozen produce.
I always use Mom’s recipe, a recipe she got from a good friend years ago.
Mom’s Rhubarb Pie
crust for a 2 crust pie
3 cups rhubarb, washed and chopped
1/2 cup brown sugar
1/2 cup white sugar
3 tablespoons flour
2 eggs.
Wash and chop the rhubarb into bite size pieces, set aside.
In a bowl mix the sugars, flour, and eggs. Add the rhubarb and stir to coat.
Put the bottom crust into a 9 inch pie pan and fill with rhubarb. Cover with the top crust, trim and crimp the edges the together. Cut a design in the top crust for ventilation.
Bake at 450 degrees for 10 minutes, then turn the oven down to 350 degrees and bake for 20-25 minutes until the rhubarb is soft and the crust is lightly browned.
It’s delicious warm or cold, although my favorite is to eat it warm with a big scoop of vanilla ice cream melting over the top!
