I like rhubarb pie!?!?!?!?
Rhubarb is a staple on most older farmsteads around these parts. I've always had it growing at Mom and Dad's or Grandma and Grandpa's house, but I've never been a huge fan until this spring.
First, let's back up the truck, and see what we are talking about because you need to know what you are looking for and not going picking rhubarb's cousin, the weed, burdock.
Rhubarb has a smooth red stem, and burdock is kind of fuzzy. When you pick rhubarb, you should choose thinner stalks, and PULL each stalk out from the ground. Don't cut them. Well, you can cut off the tops once you have pulled out the stalk.
We also have some wild mint growing in the middle of all these broad leaves.
These plants on the end are burdock, otherwise known as weeds. There stalks are green, and the leaves are fuzzy. Do NOT eat these!
From there, you can wash off the stalks, and cut/chop them into 1/2 inch chunks to cook with or freeze. No cooking reqired before freezing! Easy-peasy! I freeze mine in bags holding three cups because that's how much you need to make a pie. You will thank yourself later for doing it this way.
And then I call Tall Guy's mom to get her recipe. Since I'm making it for him, I had better make it the way he likes it, and we all know Momma cooks it best!
So first you put the chopped rhubarb in boiling water for 5 minutes.
Beat three eggs......
Yes, I am still anal about how I take my eggs out of the carton. It's all about balance people! ;-)
LOVE this little Pampered Chef whisk!
Add 2 T flour... would you believe I used self rising flour? I couldn't find the regular flour until after I had the pie in the oven. Oye!
Next add the sugar
Mix eggs/flour/sugar with the rhubarb
Into the unbaked pie crust
And Ta da! Rhubarb pie!
- 3 Cups rhubarb, chopped frozen or fresh
- 3 eggs beaten
- 1 1/2 Cups sugar
- 2 Tablespoons Flour
- 1 unbaked pie crust
- 1 teaspoon vanilla
- Boil 5 cups of water, and pour over the rhubarb (frozen or fresh), and let it set for 5 minutes
- Meanwhile, beat three eggs, then add the sugar and flour to the mixed eggs.
- * Off the record, I add a teaspoon of vanilla at this point. In my humble opinion, vanilla makes everything dessert taste better.
- Drain the rhubarb, and pour egg mixture over it. Stir to blend.
- Pour into an unbaked pie crust.
- Bake at 400 degrees for 10 minutes, then turn the oven back to 350 degrees, and continue baking for about 45 minutes or until a knife stuck in its sent comes out with just a bit of custard on it.
- Cool, and enjoy!