Grandma's Rhubarb Pie



I got two types of gifts from my grandma growing up--a quilt or a pie.

This was a good thing.

Jonny always got grape and mine was always rhubarb. Not a strawberry rhubarb or a rhubarb custard, but a simple rhubarb pie. Oooheee! That tangy sweetness just can't be beat!

Here's pure gold from the kitchen of Grandma Wyse. This recipe is wonderful and the real deal, my friends. There's no gelatin, cream or anything the least bit artificial here. This is a good, farm fresh, mennonite pie.

Speaking of farms, big thanks to our farmer friends and their incredible csa boxes. Tuesdays feel like Christmas. Thanks for giving me a reason to bake a pie :)

Happy Baking, folks!

Grandma's Rhubarb Pie
*pie crust: Here's the pie crust recipe I often use and here's the site where I got a lot of crust knowledge as well as an incredible recipe. Smitten Kitchen also has a great tutorial on crimping your crust. If you want to buy pre-made crust, I'd recommend Trader Joe's pie crust (found in the freezer section).

unbaked pie crust (see note above)

2 1/2 - 3 cups of fresh rhubarb chopped
1 cup sugar
1 egg
3 Tablespoons flour

crumb topping
1/4 cup flour
1/4 cup brown sugar
1 Tablespoon cold butter

Preheat the oven to 425.

Beat the egg and then add the sugar and flour. Once combined, mix in the rhubarb.

On a lightly floured flat surface and rolling pin, roll out the dough into a circle(ish) shape with a 11 inch diameter. If it keeps shrinking back, let it sit for a bit. If it starts sticking to everything, throw it in the freezer for 2 minutes and try again. Once you're satisfied with your amoeba, place in a 9 inch pan. Cut around the edge and then using your fingers, do a little cinching 'n pinching to make your crust. (Here's a youtube video tutorial)

Evenly spread the rhubarb mixture on the curst. In a small bowl, mix together the flour and sugar. Use your fingers or a pastry cutter to distribute the butter so that you get a crumbly mixture. Don't worry if you have some chunks of butter--those equal flaky goodness.

Sprinkle the crumb mixture over the rhubarb and place the pie in the oven at 425 for 10 minutes. After 10 minutes, reduce the heat to 350 and bake for 30-35 more minutes or until the crust is lightly brown and the filling set.

Allow the pie to cool for about 20 minutes before serving.

It tastes mighty good warm with a scoop of vanilla :)


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