Rhubarb doesn’t exactly grow wild here in Nevada, but as a kid I remember having Rhubarb pie in the Midwest in the summer. Haven’t had any in decades.
Assuming I could find some Rhubarb here, does anyone have a good recipe?
Here are some recipies for strawberry rhubarb pie. Mmmm!
The only problem I had making rhubarb pie was that it was so long and narrow. Did I do something wrong?
Rhubarb pie is very, very easy. This recipe looks like the one my mom used to make.
My username is my profession, and boy, have I been making a lot of rhubarb pie at work! It’s been outselling anything else we have, I kid you not.
My recipe came from www.allrecipes.com, which IMHO is the best recipe site I’ve found. It’s as simple as…pie.
In the following recipe, the first set of numbers is for a smaller pie, the second set, in parentheses, is for a larger pie.
6 tablespoons flour(7-1/2 tablespoons flour)
1-1/3 cups sugar(1-2/3 cups sugar)
4 cups thinly sliced rhubarb(5 cups rhubarb)
1 tablespoon butter(4 teaspoons butter)
2 unbaked pie crusts
Mix together the flour and sugar. Place about a quarter of it in the bottom of an unbaked pie shell, and pile the rhubarb evenly on top. Spread the remaining flour/sugar mix over the top of the rhubarb, and dot with butter. Cover with the top pie crust and seal edges. Brush the top crust lightly with a little beaten egg, sprinkle with sugar, poke a few holes in the crust to vent it, and bake at 350 degrees Farenheit for 50-60 minutes, or until pie is a deep, golden brown. If you have a glut of rhubarb you can make up the pies to the point they are ready to bake, but instead wrap in plastic wrap and freeze them. To bake you don’t even need to thaw them, just bake as above. It will take about 15 minutes longer to get done.
I made seventeen of these at work this week, eight of which sold out by the slice, and the other nine were sold whole, either pre-baked, or frozen unbaked.
Man I had rhubarb growing in my backyard as a kid. I love it raw…or in pie! I’d recommend strawberry-rhubarb pie with some vanilla ice cream on top!
Is rhubarb in season now? I’ve never had rhubarb pie, but in the last year or so, I’ve learned to make wicked pie crusts. If my farmers’ market will have some this Sunday, I think I’ll make one.
(slight hijack)
My parents love rhubarb. I can’t stand it - it leaves a ghastly aftertaste in my mouth for hours. Could this be a genetic thing, like some people saying that cilantro tastes like soap?
Oof! If so, I’m sorry for you. I hate cilantro with a passion. I fancy myself a pretty damn good cook…and I can’t bring myself to cook with it…I’ll substitute parsley for it and give up the taste.
I’ve know a lot of folks that don’t like rhubarb…but it’s nothing like the divide I’ve seen on cilantro. I think that rhubarb is an acquired taste…it’s so tart that my mouth waters just thinking about it. Cilantro on the other hand doesn’t seem to be anything I can acquire the taste of.
Just for qualification, my ex-wife was from Belize and LOVED to cook with cilantro. I never did get over my aversion towards it.
-brian
When come back bri–
oh forget it, it’s just too easy.
Strawberry rhubarb is better than plain rhubarb pie, all the way. Straight rhubarb tends to be extremely…sour? bitter? and it always seems like you have to use too much sugar to counteract that. Strawberries + rhubarb, I’ve found, is much better; plus, you don’t have to make it nearly as sweet.
My grandmother always made raspberry rhubarb pie. I think that the rhubarb was pressed into filling in raspberry pies when the season was almost done. It did become my very favorite pie, and later when I used to make them for my parent’s restaurant it became the favorite of several members of that comunity. I tend to bake pretty tart pies, but still with a generous 3/4 cup of sugar it could sort of pucker up your mouth. Actually all it was was pie crust half and half raspberries and rhubarb. Sugar, a couple tablespoons flour, 1 TB lemon juice and a splash of Rum( optional) Up the sugar if you like it sweeter, and the flour if you want it a little firmer.