Growing up, I can only remember eating strawberry rhubarb pie. I was happy to learn that plain rhubarb pie is so much better than strawberry rhubarb!
Allan and I were given this recipe many years ago when we were first married. This is the pie we make most often and will eat it often while the rhubarb lasts. We also try to freeze some rhubarb for a special treat later.
Ingredients
- 4.5 cups diced Rhubarb
- 1 1/3 cups sugar
- 1/3 cup flour
- 2 Tbl unsalted butter
- 1 Tbl milk
- 1 favorite Pie crust
- 2 tsp granulated sugar
Servings: large slices
Instructions
- Heat oven to 400 degrees.
- For filling, combine rhubarb and 1 1/3 cup sugar, mix well. Add flour and mix again.
- Spoon into unbaked pie shell, dot with butter.
- Moisten pastry edge with water, cover with top crust. Cut slits or designs in top crust for steam to escape.
- For topping, brush crust lightly with milk, sprinkle with additional 2 tsp sugar.
- Cover pie crust edges with tin foil, bake at 400 degrees for 20 minutes.
- Reduce heat to 325 degrees and remove foil.
- Bake an additional 30 minutes.
- Cool until barely warm or to room temperature before serving.
Recipe Notes
Thank you Brenda for this recipe so many years ago!
If you decide to use frozen rhubarb, let it defrost and drain a little before using. The pie will still be good, but fresh rhubarb pie is the best.
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