Did you know that rhubarb, the pinkish green perrenial that your Gramma used in jams, cobblers and pies, is really a vegetable? And tomatoes are a fruit? But that’s another story for another time. Let’s focus on rhubarb today.
Rhubarb is a good souce of vitamin C and fiber. It was often used for medicinal purposes as early as the 1600’s. When sugar became more readily available in the 1800’s, it was added to the rhubarb, making it sweet and edible. Bakers developed all kinds of recipes using this abundant “vegetable”.
Rhubarb loves cooler climates, that’s probably why there is such an abundance of it here in Door County. I picked up some fresh-from-the-farm stalks at Healthy Way in Sturgeon Bay, came home and dug out my old Rhubarb Pie recipe given to me by Judy Paulson. Judy and her husband, Mark, owned a restaurant here years ago and when they closed I begged Judy for the recipe. Lucky for me she happily obliged and I’ve been making the springtime pie every year since.
I made a sugar cookie crust from flour, sugar and grated butter, a little water. No need to roll out the crust. Just press it into the pan with your fingers. Then I chop up the rhubarb, add it to more flour and sugar, to sweeten the rhubarb and coat it well, add the eggs and turn the whole thing into the crust. Bake. Eat. Enjoy. It’s really that simple. Keeps forever. Great with ice cream. Great with whipped cream.
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!
By the way, EVERYTHING TASTES BETTER WITH WHIPPED CREAM!!!
Springtime Rhubarb Pie
Ingredients
- 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
Instructions
- 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.
