Monday, October 24, 2011

Rhubarb Pie Recipe {my favorite pie EVER}


With my abundance of rhubarb and a women's dinner for 8 coming up, I decided to find myself a rhubarb pie recipe. I didn't have any strawberries on hand and since I had only ever heard of rhubarb being combined with strawberries to make a yummy pie, I thought I was out of luck. I mean, seriously, who would make a pie with only rhubarb in it?! I still didn't really know what rhubarb was all about, despite the muffins and sauce I had made, but I thought it was worth a shot. Kevin seemed confident. 

I'm so glad I followed his urging. This rhubarb pie is the best pie I've ever had in my entire life (and I've had a LOT of good pies!)  It has a texture similar to apple pie (many people were fooled into believing it was apple pie), but the rhubarb brings this lovely mixture of tart and sweet. You wouldn't believe how amazing this is. 

I'm so glad I made a mini pie for Kevin and I to taste test and enjoy the night before my little women's get together. We tried to only eat a quarter each, but we both had to go back for seconds!


Come join Love the Pie with TidyMom  sponsored by Cherokee USALe CreusetWilton,Bags by Bloom and  Harvard Common Press


Rhubarb Pie Recipe {aka my favorite pie EVER}
recipe adapted from
Makes 1 whole (2 crust) pie

1/2 batch of the Never Fail Pie Crust (for top and bottom crust)
5 cups chopped rhubarb
1-1/3 cup sugar
6 Tbsp flour
1 Tbsp butter


Preheat oven to 450 degrees.

Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Flute edges to seal.

Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 40 to 45 minutes. Serve warm or cold.

1 comment:

  1. And a simple pie too! This is something that I surely must make! ~Megan