Rhubarb Pies are the most common form of Rhubarb usage. The recipes vary from plain Rhubarb, Strawberry Rhubarb, I have seen one for Sour Cream Rhubarb, which I have not tried.
I do make a Custard Rhubarb pie but the recipe I am going to post is our favorite and the one I have the most requests for and make the most often.
If you can't get fresh rhubarb where you live the frozen will work. I don't thaw
it if I am using frozen.
1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon nutmeg
3 eggs slightly beaten eggs
Combine 1 1/2 cups sugar, 1/4 cup flour, and 3/4 teaspoon nutmeg. Beat into 3 slightly beaten eggs. Add 4 cups sliced rhubarb. Line a 10 inch pie plate with pastry. Pour in the filling. Dot with 2 tablespoons of butter. Top with a lattice crust and bake in a 400 ° oven 50 to 60 minutes
I'll have to find someone who like rhubarb like I do so I can try this. I love rhubarb & used to snitch it as a kid. My mother used to make rhubarb sauce that we'd spread on our toast. My husband doesn't like rhubarb generally, but he will eat rhubarb quick bread. Must be spring if the rhubarb is ready!!! I can almost taste it!
ReplyDeleteI have found that people who don't care for rhubarb will eat this pie. The cream filling changes the taste enough so it isn't quite as tart. The nutmeg is also great with the filling. Our rhubarb is just about pick enough to pick. Yum!
ReplyDeleteHi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole's Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are lots of great recipes already linked in.
ReplyDeleteI love to add apples or blackberries to the rhubarb when I am making a pie - adds another dimension of flavour!
ReplyDeleteVictoria from Melbourne Australia
Hadn't thought of either one, sounds good. I wonder how raspberries would work.
ReplyDeleteIt seems delicious, but I don't understand the recipe completely. Where does the pastry , with which you have to line the pie plate with, come from? I mean, did you make it before or so? Groetjes ,and thanks, from Holland, Gerda
ReplyDeleteGerda
ReplyDeleteSorry I did not make this clearer. Any of your favorite pie or pastry unbaked pie crust will work. This is the recipe I use, http://iowasue.blogspot.com/search?q=pie+crust (just paste it in or look for pie crust on our blog.) If you have a recipe you like or frozen, readymade pie crust will work.
Dear Myrna, thank you very much. Groetjes, Gerda
DeleteI love rhubarb and will certainly give this a try as it looks delicious. You surely made a pretty pie!
ReplyDeleteThanks for sharing your recipe! Diane from Indiana!