Rhubarb Pie

Rhubarb Pie

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!