# Preparing rhubarb for a pie

**URL:** <https://boards.straightdope.com/t/preparing-rhubarb-for-a-pie/536457>\
**Category:** Cafe Society\
**Created:** [April 17, 2010, 3:52pm UTC](https://boards.straightdope.com/t/preparing-rhubarb-for-a-pie/536457 "2010-04-17T15:52:38Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![maladroit](https://avatars.discourse-cdn.com/v4/letter/m/f475e1/32.png) [@maladroit](https://boards.straightdope.com/u/maladroit)\
**Post date:** [April 19, 2010, 5:58pm UTC](https://boards.straightdope.com/t/preparing-rhubarb-for-a-pie/536457/21 "2010-04-19T17:58:33Z")

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Check in your Farmers’ Market for rhubarb.

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**Author:** ![Ellen\_Cherry](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ellen_cherry/32/3600_2.png) [@Ellen\_Cherry](https://boards.straightdope.com/u/Ellen_Cherry)\
**Post date:** [April 19, 2010, 6:08pm UTC](https://boards.straightdope.com/t/preparing-rhubarb-for-a-pie/536457/22 "2010-04-19T18:08:13Z")

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> [@Baker](#):
>
> Rhubarb Pie
> 
> 5 cups(about 19 ounces, or 534 grams) thinly sliced rhubarb  
> 1-2/3 cups( 11-5/6 ounces, or 335 grams) sugar  
> 7-1/2 tablespoons( 2.4 ounces, or 68 grams) flour  
> butter or margarine  
> 2 pie crusts
> 
> Clean the rhubarb and thinly slice the amount called for. Mix together the flour and the sugar, and place about a third of the mixture in the bottom of one pie crust. Spread over it the sliced rhubarb and top with the remaining two-thirds flour/sugar mix. Dot with some of the butter, up to two tablespoons. Cover with second pie crust and seal edges. **Brush top of pie with beaten egg** , and sprinkle with sugar.
> 
> Bake at 350 degrees Fahrenheit until top crust is golden brown, 50 to 60 minutes.

Whole egg or egg whites?

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**Author:** ![Diogenes\_the\_Cynic](https://avatars.discourse-cdn.com/v4/letter/d/e99b99/32.png) [@Diogenes\_the\_Cynic](https://boards.straightdope.com/u/Diogenes_the_Cynic)\
**Post date:** [April 19, 2010, 6:19pm UTC](https://boards.straightdope.com/t/preparing-rhubarb-for-a-pie/536457/23 "2010-04-19T18:19:30Z")

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It’s supposed to be yolks, but whole eggs will work too.

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**Author:** ![Labor](https://avatars.discourse-cdn.com/v4/letter/l/74df32/32.png) [@Labor](https://boards.straightdope.com/u/Labor)\
**Post date:** [April 19, 2010, 7:29pm UTC](https://boards.straightdope.com/t/preparing-rhubarb-for-a-pie/536457/24 "2010-04-19T19:29:48Z")

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Peeling is not needed. Also, I just moved to Florida where rhubarb does not grow well. I am jealous of you getting rhubarb pie, the best pie in the world.

I used to add a 1/4 cup of tapioca to my rhubarb filling, it helps it to jell and adds no off flavors. Be sure to use instant tapioca, non-instant causes the pie to taste like rhubarb with little incredibly hard tapioca bits. I have since found out that non-instant tapioca should be ground to a powder to use as a pie filling. All this knowledge and no rhubarb to use it on.

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