Friday, May 29, 2015

Classic Rhubarb Pie

Classic Rhubarb Pie
Rhubarb from our garden.

Stir it up.

Pour it in.

Dot the pie (with butter).

2 nine inch unbaked pie shells (I make mine from Tenderflake lard)
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
1/2 tsp cinnamon
2 eggs, lightly beaten
4 cups chopped rhubarb, unpeeled
1 tablespoon or more of butter
White sugar to sprinkle over top crust

In a large bowl, mix together the white sugar, brown sugar, flour, and cinnamon.  Add the lightly beaten eggs and stir until smooth.  Add the rhubarb and mix gently.  Pour this mixture into pie shell and dot with butter.  Dampen crust edges, lay top crust over.  Trim and crimp to seal. Cut slits in top and sprinkle with sugar.  

Bake in a 400 degree oven for about 45 minutes or until golden brown.  (If you have a convection oven you can bake on convection for the last 5 minutes or until the top is a nice golden brown colour.)  I recommend you put the pie on a baking sheet as the filling might try to escape.  :D

#rhubarb #pie 


  1. This reminds me so much of a pie my late granny used to make. I'll have to try to recreate it one of these days :)