In memory of my grandmother, I enjoy baking rhubarb pie in spring.
Rhubarb is a tough perennial vegetable that is used like a fruit in the early spring garden. Those who do not care for rhubarb make the case that because of its tartness, this veggie-fruit takes a lot of sugar. Yup. It does–but then so do lemons and limes. Personally I love sweet/tart desserts. But if rhubarb pie isn’t your favorite, try substituting 1 cup of ripe strawberries for the rhubarb in this pie recipe.
- 4 c. [1″] sliced rhubarb
- 1 2/3 c. sugar
- 1/3 c. all-purpose unbleached flour
- Dash of salt
- Pastry for 2-crust 9″ pie [I like the recipe for plain pastry in the red plaid Better Homes & Garden Cookbook.]
- 2 tablespoons butter
- Preheat oven to 400 degrees F.
- Combine rhubarb, sugar, flour and salt; let stand 15 minutes. Stir to blend filling.
- Line 9-inch pie plate with pastry. Fill with rhubarb mixture. Dot with 2 tablespoons butter. Adjust top crust, cutting slits for escape of steam. Seal and flute edges. Sprinkle with sugar.
- Bake pie for 50 minutes or until thickened juices bubble through slits. Cover pie with aluminum foil during last 10 minutes of baking if crust is becoming too brown on the edges. Remove pies from oven when juice begins to bubble through slits in top crust.
When I bake pies I usually bake them two-at-a-time. One is for now–the other goes into the freezer for whenever I need a quick dessert.
Ah, the taste of spring!