The crust is crispy like a butter cookie that melts in your mouth, the rhubarb is tangy, not too sweet but fruity and it’s all held together with the creamy custard that is almost cake-like. Honestly, I can’t resist this pie and the best part, it’s so easy and simple to make, even a child could do it (but grown-ups need to cut the rhubarb). I hope this recipe becomes a family favorite. Let’s carry on Gramma’s traditions!
Springtime Rhubarb Pie
- 1 cup all purpose flour
- 1/4 cup sugar
- 1/2 cup cold unsalted butter, grated
- 1/4 cup cold water, or a little more
- 4 cups rhubarb, cut into small cubes
- 1/2 cup flour
- 1 1/2 cups sugar
- 3 eggs, at room temperature
- Heat oven to 350.
- For the crust:
- Whisk together the sugar and flour. Add the grated cold butter. Blend together with a pastry blender. Add cold water gradually until dough looks crumbly. Press into a 9 1/2" or 10" pie plate.
- For the pie:
- Whisk together the sugar and flour in a large bowl. Add the chopped rhubarb, coating well. Place the 3 eggs in a separate bowl or measuring cup and slightly whisk together. Pour over the rhubarb mixture. Mix together. Pour into the prepared crust. Sprinkle 1 Tablespoon turbinado or raw sugar sugar over pie (optional). Bake at 350 for 1 hour. Let cool before serving.