This may not be your grandmother's rhubarb pie, but it's really good. It's from a 1970s Betty Crocker with my own modifications. I'll let you decide what type of pie crust. We prefer ATK's butter crust.
20 ounces of 1/2 inch cut pieces of fresh rhubarb--to achieve the lovely piquant flavor I highly recommend only using rhubarb harvested before June 1st in MO.
1 1/2 cup sugar mixed with 1/3 cup flour
2 T butter
Put half of rhubarb in pie crust and sprinkle with half of sugar/flour mixture, repeat and then cover with top crust with slits.
Bake at 425 with tinfoil over the edges. Bake until brown and juice is visibly bubbling through slits. about 40-50".
Thank you for this, Kathy! I will have to try this recipe. After some investigation, we think my grandma's recipe might be a riff on a Better Homes & Gardens entry - hers included tapioca for thickening, I recall. Thank you for reading + sharing!
I think that rhubarb fell out of favor for a while, so lots of the recipes are pretty old. But it seems to be making a comeback! If you have lots and like Greek yogurt, stew some with sugar and mix it into the yogurt with some toasted walnuts. The flavors are REALLY complimentary. In the spring, I often stew it and can it so I have more room in my freezers for other tasty things!
This may not be your grandmother's rhubarb pie, but it's really good. It's from a 1970s Betty Crocker with my own modifications. I'll let you decide what type of pie crust. We prefer ATK's butter crust.
20 ounces of 1/2 inch cut pieces of fresh rhubarb--to achieve the lovely piquant flavor I highly recommend only using rhubarb harvested before June 1st in MO.
1 1/2 cup sugar mixed with 1/3 cup flour
2 T butter
Put half of rhubarb in pie crust and sprinkle with half of sugar/flour mixture, repeat and then cover with top crust with slits.
Bake at 425 with tinfoil over the edges. Bake until brown and juice is visibly bubbling through slits. about 40-50".
Thank you for this, Kathy! I will have to try this recipe. After some investigation, we think my grandma's recipe might be a riff on a Better Homes & Gardens entry - hers included tapioca for thickening, I recall. Thank you for reading + sharing!
I think that rhubarb fell out of favor for a while, so lots of the recipes are pretty old. But it seems to be making a comeback! If you have lots and like Greek yogurt, stew some with sugar and mix it into the yogurt with some toasted walnuts. The flavors are REALLY complimentary. In the spring, I often stew it and can it so I have more room in my freezers for other tasty things!