Now that it’s officially spring, I thought I would share a family recipe! I’m sharing my grandma’s rhubarb pie recipe!
Rhubarb Pie Recipe
For those unfamiliar with rhubarb, it’s a tart vegetable that can be found in spring and early summer. That’s why I mentioned making it in my favorite spring activities post. It can be difficult to find the vegetable for sale. In fact, my grandmother used to grow her own to ensure she had some to make pies with every year! If it wasn’t for wildlife, I would probably grow my own too.
This particular recipe has an extra special meaning to me. After my grandma died, my dad went on and on about this special rhubarb pie. However, no one knew her recipe. So, my dad never got to have this pie after my grandma died. Then, one time I was visiting my grandfather a few years after my dad died and I happened to find a handwritten recipe for rhubarb pie stuffed in an old photo album! I asked my grandpa if it was grandma’s recipe and handwriting. He verified that it was, so it was nice to finally find the recipe after all of those years!
I never had the nerve to try making the pie until last summer. My family had a little get together that I was baking for. We just happened to go to a different Kroger in a different town and I spotted some rhubarb! So, I grabbed several stalks of it and decided to surprise everyone with the pie! I will admit, I was a little embarrassed by how watery this pie turned out. However, my aunt told me that grandma’s was watery too. I think if I ever make it again, I will try adding cornstarch to the mix. Thankfully, it did not make a soggy bottom!
Rhubarb Pie
Ingredients
- 1 9'' Deep Dish Pie Shell (Pie Bottom)
- 1 8 or 9" Regular Pie Shell or Crust Dough (Pie Top)
- 4 Cups Chopped Rhubarb
- 1 Egg
- 1.5 Cups Sugar
- 2 Teaspoons Flour
- 1-2 Teaspoons Cornstarch
Instructions
- Wash and chop the rhubarb into small pieces.4 Cups Chopped Rhubarb
- Allow the rhubarb to sit and dry for about an hour.4 Cups Chopped Rhubarb
- Preheat the oven to 350 degrees.
- Mix egg, sugar, flour, and cornstarch in a mixing bowl. Add in rhubarb. Stir to coat the pieces. Pour into the large (deep dish) pie shell.1 9'' Deep Dish Pie Shell (Pie Bottom), 4 Cups Chopped Rhubarb, 1 Egg, 1.5 Cups Sugar, 2 Teaspoons Flour, 1-2 Teaspoons Cornstarch
- Cover with the smaller pie shell or pie dough. Cut a couple of slits in the top to allow heat to escape.1 8 or 9" Regular Pie Shell or Crust Dough (Pie Top)
- Bake until the crust is well browned. (~45 minutes?)
Tips
My grandmother’s original recipe wasn’t very detailed. No exact amount of rhubarb or baking time was given. So, you can use more or less rhubarb. Also, keep an eye on the pie for browning. I used a pie crust dough for my top as I felt like it was easier to position and mold than a pie shell. However, both are usable.
In the future, I will add a teaspoon or two of cornstarch to thicken up the liquid more. I will also allow the rhubarb to sit and dry for longer before putting it in the pie. Maybe an hour?
Let me know if you try this recipe!
