Rhubarb Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups rhubarb - 1- inch slices
2 cups sugar
1/3 cup all purpose flour
dash of salt
2 tbsp. butter
Pastry for 2 - crust 9 - inch pie
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Directions: |
Directions:In large bowl combine rhubarb, sugar, flour and salt, let stand 15 minutes. Meanwhile, prepare pastry for 2 - crust 9 - inch pie; line 9 - inch pie plate with pastry. Fill with rhubarb mixture. Dot with the butter. Adjust top crust; cut slits; seal; flute. ( Use index fingers side by side, pressing the pastry onto the edge of the pie plate, leaving a small raised piece between finger prints. Or use a fork pressing the pastry on the edge gently as not to cut it.) Bake at 400º for 50 minutes. Yummy!! If not sweet enough add a sprinkle of sugar on top.
If it isn't as sweet as you would enjoy add another 1/2 cup of sugar to the rhubarb mixture the next time you make this pie. |
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Number Of
Servings: |
Number Of
Servings:1 9- inch pie |
Personal
Notes: |
Personal
Notes: Mama made this pie often and it was always wonderful!! She added more sugar to it than most recipes called for and that made it much tastier and never tart. I had to ask her about this trick when I first started making them because mine turned out tart and not so good. Sweets were supposed to be sweet in her book, not on the tart side. Rhubarb isn't sweet to start with so takes a little more of the sweetener to be a nice dessert. It was the only fruit we could grow in Gunnison, so it was a special treat for her and for us! It helped the budget go further and was delicious as well. Economy was an important part of meals and since she could grow this plentifully without much effort, it was a true blessing. We always had dessert. Daddy had a sweet tooth and she was all into pleasing him. For which we were very thankful! And since her desserts were always made from scratch, they were healthy and I'm certain she took the extra calories out cause we were never over weight. She did see to it that we got lots of exercise though. That might have had something to do with that phenomenon. :-) We were allowed to cut and eat the rhubarb raw. The stalks look like celery, but with a red underskin. It is very sour, but it's good with salt or sugar on it. We would dip the end in a bowl of either salt or sugar, or put a little in our hand and dip it that way. It was an adventure in pucker for us kids. It gave Mama a break tho and I think she enjoyed watching us do the pucker thing! Fun memories of summertime snacks. The pie was anytime tho since Mama froze the rhubarb and used it all year long.
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