Rhubarb Pie

Intro and Overview…

This rhubarb pie recipe is one of those that validates an age-old adage that Albert and I have abided by for a really, really long time. If it ain’t broke, don’t fix it. 

This recipe, which appeared in a 1976 Better Homes and Gardens New Cook Book, which was probably a reprint from a much earlier version, requires no tweaks, fudges, or substitutions. Okay, maybe one. I might use just a tad less sugar as I like the tartness of the rhubarb to be evident – not overpowering, but present.

Stuff You Need…

• 4 Cups Rhubarb – fresh or frozen, chopped
• 1 2/3 Cups Granulated Sugar
• 1/3 Cup All-Purpose Flour
• 2 Tbs. Butter – cold, sliced
• Pinch of Salt
• Ready to Bake Pie Crust

Note: Yes, you can make your own pie crust from scratch. But Albert says, “Why would you do that?”

And Then…

Preheat oven to 400 degrees. Follow Ready to Bake Pie Crust instructions for an unbaked, two-crust pie.

In a large bowl, stir together chopped rhubarb, granulated sugar, all-purpose flour, and a pinch of salt. Let it stand for 15 minutes.

Place one ready-to-bake pie crust into a 9-inch glass pie dish. Fill with rhubarb mixture.

Dot with butter, then place the second ready-to-bake pie crust on top. Cut slits, seal, and flute.

Bake for 50 minutes on the center rack until golden brown on top.