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
Ingredients:
Steps:
This page contains the following solutions.
Put sliced rhubarb into the pie crust. In bowl, mix together sugar, sour cream, flour and cinnamon and pour these over rhubarb. Bake in an 350 degree F oven for 50 to 65 minutes (usually about an hour) or until sour cream is slightly browned in patches.
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. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake at 40 minutes more. Must be firm in center.
The sweet tart combination of strawberries and rhubarb make this pie a favorite. This page contains strawberry rhubarb pie recipes.
