When I was a little girl, I remember going to my Grandmother’s house. She had a couple of huge rhubarb plants. We would cut off the small stalks and trim the leaves. My Mom would always make us this Rhubarb Pie from her old Boston Cookbook. The book was published in the 1920’s and she got it for a present when she was a young girl.
I was late coming across rhubarb this year! I have been seeing other bloggers posting rhurbarb recipes since March. My mouth has been watering for this rhubarb pie for literally months!
Did you know that rhubarb has many health benefits? It is high in calcium and fiber, contains significant quantities of vitamins K and C and is also high in iron and maganese!
It’s been killing me! I am happy to report that I finally got some rhubarb from my neighbor around Memorial Day. I made 1 pie and a Rhubarb Crisp that was gluten and dairy free for Mom. I’ll share that soon!
That first pie was gobbled up before I could even take photos of it! Also, I had promised my neighbor a rhubarb pie and didn’t have enough to make another. Sooo… I found some at Wegman’s a few days ago and I grabbed a big bunch. I got to the checkout counter and she put it the scale. 9 dollars and 67 cents! I almost had a heart attack!
Rhubarb Pie can be Frozen
Since there is such a short season on rhubarb, I usually make a couple of pies and freeze one to enjoy later in the year.
Well, I paid it anyway because after all, I did promise my neighbor a pie. (My neighbor’s rhubarb had a better flavor, unfortunately!) So I finally got my shots of the infamous Rhubarb Pie! Technically it is a Rhubarb Custard Pie but the recipe just calls it Rhubarb Pie.
It is slightly tangy and slightly sweet at the same time.
My husband is so goofy! He won’t eat any dessert that has fruit in it! Can you even imagine!?! Here is another great rhubarb recipe! My Rhubarb Custard Crisp made with same basic filling as this pie, but is gluten and dairy free!
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Do you have recipes that your Mom made that transport you back to childhood? What are your favorites? This is one of mine!!! As always, Thanks for stopping by! And Have Fun Cooking!
My Mom's Rhubarb Pie
Ingredients
- 3 cup rhubarb, chopped into 1/2 inch pieces
- 1 cup sugar
- 2 Tbsp flour
- 2 eggs, beaten
- double crust pie crust. store bought or homemade
Instructions
- Preheat oven to 425°F.
- Mix all ingredients together in a medium bowl.
- Pour into prepared 9" pie tin on bottom crust. Wet edges with water.
- Cover filling with top crust. Crimp edges together. Poke several holes in top crust to allow steam to escape.
- Bake at 425°F for 15 minutes. Then lower oven temperature to 325°F and continue baking for 25-30 minutes.
Notes
Nutrition
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Mmmm looks so good!!
Thanks, Iman! I appreciate your comment!
This looks delicious!
Thank you Denise! Your comment is appreciated!
Can you believe I’ve never tried rhubarb?! Too bad it was so expensive at the grocery store. Your pie looks so good though, and I love vintage recipes.
Thank you so much, Andrea! I love, love, love rhubarb! You should give it a try!
Love the memories you shared of your Grandma’s house, her rhubarb plants, and your mom baking a rhubarb pie from the cookbook she received as a child! Such sweet memories make a recipe like this extra special! The pie looks delicious!
Thank you so much, Lindsay! It is fun thinking back on our childhood memories, isn’t it?
This is such a sweet post! I’ve always wanted to make rhubarb pie, but never have for some reason. Rhubarb is everywhere right now, so I need to get on it!!
Thanks Sues! I appreciate that! Run out and get some, you won’t be sorry!
Glad you finally got your rhubarb fix and photos to go with it! Lovely post! I wish I had some of my grandmother’s recipes to cook from. She unfortunately didn’t save any to pass down – eek!
Oh, that’s too bad Jenn! I love using the old recipes and trying to make them a bit healthier! (Although, I left this one alone!!) Thanks for your comment!
I’ve never had rhubarb pie but would love to try it. I don’t really remember my Mom using it a lot but I do remember her making Mince meat pies a lot. She had a big cookbook she used as well. It’s funny how things change over the years.
It certainly is! I love my cookbooks but 9 times out of ten I run to Mr. Google! Thanks, Stephanie!
Oh how I love all things rhubarb! This looks delicious. I love making some of my grandmothers vintage recipes, so nice to continue the tradition! 🙂
Agreed! It’s so much fun to use the old recipes and keep them alive! Thanks for your comment!
You have a hard time trying to convince me! I have to admit my mother in law makes the best rhubarb pie ever!!! And I seriously mean ever! Believe me it’s not that easy to admit (though she’s a charming lady :p). So I guess I need to try it to see if it’s as good as it sounds and might possibly compete against hers haha
It’s hard to compete with Moms and certainly MILs! Give it a try and let me know, Simon!
Your husband sounds like mine! ???? Rhubarb is something I need to get familiar with. Unbelievably, I’ve never cooked with it and I have no idea how that happened! This looks absolutely scrumptious, I’m not surprised it was all gobbled up! ????????
Thanks, Gabby! Next time I’ll have to try the GF crust recipe you sent me, so Mom can eat it!
Visiting my son in Montreal and see lots of rhubarb, but never tried it. Heard of rhubarb crisp/crumble and pie but always wondered how it would taste.
IT is very good! Very tangy so that is why you add it to sweet baked goods but I want to try it in some savory dishes! Unfortunately, I’ll have to wait until next year! It’s too big now! Thanks for comment, Mayuri!
Such a yummy pie Beth, how I love rhubarb, drooling! I couldn’t find any in my area this year, for the one recipe I made, I brought my rhubarb all the way from Switzerland…
It is getting harder to find around here, too! Luckily for me, I have a neighbor across the road who promised to give a piece of his plant, so I should have a bit of my own next year, yay! Thanks, Patty! Switzerland is a long way to go for rhubarb!
Thank you, thank you, thank you Beth’s mum for this recipe. I will have to buy the rhubarb as my plant died and I will probably find them at the same price. Buy, what can I say. Next year I will plant another one. Eric, shame on you, when you come to the South of France I will make my peach tart tatin
Oooh! I would love the peach tart tatin! We have 4 peach trees that will be ripe next month! Is the recipe on Your Guardian Chef?