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Saturday, May 25, 2013

Rhubarb Pie, Just Like Tall Guy's Mom Makes



 
Well, DANG! 

Who knew? 

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.


Drain


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!



Here's the recipe:
3 Cups rhubarb, chopped
3 eggs, beaten
1 1/2 Cup sugar
2 T.  flour
1  unbaked pie crust

1.  Pour boiling water over the rhubarb (frozen or fresh) and let sit for five minutes.
2.  Meanwhile beat three eggs, and then add sugar and flour to that mix.
3.  Off the record,  I also added some vanilla, about a tsp.  I think vanilla makes everything taste a bit better.
4.  Drain rhubarb, and pour egg mixture over it.  Stir to blend.
5.  Pour into an unbaked pie crust, and bake at 400 degrees for 10 minutes, then turn the oven back to 350, and continue baking for about 45 minutes or until a knife comes out with a bit of the custard on it.
6.  Cool and enjoy!


2 comments:

  1. This is my lucky day! My grandmother made rhubarb pie like this and I've wanted to recreate it. Everyone seems to make strawberry and rhubarb pie and I don't like that combination at all. Now to find some rhubarb!

    Best,
    Bonnie

    ReplyDelete
  2. Lana
    I think you are right about all farm steads have rhubarb been here a long time. I do need a housekeeper in the summer months This year has been a nightmare check my blog.

    ReplyDelete

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