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!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
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
- 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
- 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.
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