This is an old recipe that Michael’s mom has been making for years. The family loves rhubarb, but she is a bit superstitious about growing it. It takes a year to get it started, and she says that everytime she ever planted rhubarb they would have to move before she even got to harvest it!
She copied this recipe from an old, unidentified cookbook, and the recipe has specific instructions on how to choose and prepare the rhubarb: “For a mild flavor, choose early pink rhubarb. If tender and pink, do not peel. Cut into 1″ pieces (1 pound makes 2 cups). Amount of sugar depends on tartness of rhubarb. Early rhubarb requires less sugar. Make your pie shallow.”
Michael began asking his mom for a rhubarb pie months before our trip. Last year our visit was too late in the season, so we missed out on the rhubarb, but this year we were right on time.
- Pastry for a two-crust pie
- FOR A 9″ PIE
- 1-1/3 to 2 cups sugar
- 1/3 cup cornstarch
- 4 cups rhubarb, cut into 1″ pieces
- 1 teaspoons cinnamon
- 1-1/2 tablespoons butter
- FOR AN 8″ PIE
- 1 to 1-1/2 cups sugar
- 1/4 cup cornstarch
- 3 cups rhubarb, cut into 1″ pieces
- 3/4 teaspoons cinnamon
- 1 tablespoon butter
- Preheat oven to 425° F.
- In the medium bowl, mix the sugar, flour, and cinnamon. Add flour mixture to rhubarb and stir. Pour into pastry-lined pan. Dot with butter.
- Cover with top crust. Cut slits into top with sharp knife. Sprinkled with sugar and cinnamon.
- Bake until crust is nicely browned and juice begins to bubble through slits, about 40 to 50 minutes. Serve slightly warm.
8-inch or 9-inch pie pan
You can freeze these pies uncooked. Bake 55 to 70 minutes if frozen.