04 June 2007

Rainy Day Rhubarb Pie

It's been a rainy spring.

“Do you think the rain will hurt the rhubarb?” Grandma Annie always asked on rainy days this time of year.

Saturday my husband wasn’t taking any chances. He picked, cleaned and chopped several pounds of rhubarb from our two ancient rhubarb patches.

Sunday he made rhubarb pie, one of his favorites. Using a store-bought crust, he managed to make the best rhubarb pie I’ve ever tasted.

“Not too tart, not too sweet,” we agreed as we eagerly dug into the pie about two hours after he removed it from the oven.

My husband does not follow a recipe.

“And I don’t measure,” he says. Ah, true cooking from the heart.

Rhubarb Pie


  • 5 cups rhubarb, chopped into cubes
  • 2 cups sugar
  • two eggs
  • pie crust, your own or pre-made


Place rhubarb in large bowl and pour sugar over it. Mix with spoon, cover and refrigerate for 24 hours.

Prepare pie crust and place in greased pan. Mix one whole egg and the yoke from a second with the rhubarb and pour into bottom crust. Top with second crust, venting it so stream can escape.

Place in pre-heated 400-degree oven, baking for about 40 minutes. After about 25 minutes, brush top with egg white and sprinkle with sugar, returning to oven. Allow pie to cool for 1-2 hours. Serve with French vanilla ice cream.

20 comments:

Farmgirl Cyn said...

Oh for heavens sake! Now I am craving Rhubarb pie!! I guess I can't complain,as technically you ARE a food blog!!! And pretty much anything sounds good right now, after the day I have had!

Fiona said...

Your husband is one great cook ! That pie looks delicious.

I'm not a big fan of rhubarb mysef, but I do have fond memories of eating rhubarb and apple pie with custard as a child. Homemade of course. While looking at that photo I could virtualy taste it !

katiez said...

My mother used to make the most perfect Rhubarb Custard pie - no top crust. I can almost taste it looking at that lovely photo of your (husband's) pie.
I keep trying to grow rhubarb but no success. My mother says 'Just stick it in the ground - it grows forever, you can't kill it.' Apparently I have talents she's not aware of - I can kill rhubarb.

Lydia said...

When I was in high school my family moved from Manhattan to suburban New Jersey. It was our first house, with a quarter acre of lawn to be mowed. And there was one darned persistent weed growing right in the center of the back yard. My father kept mowing and mowing -- and of course we discovered that it was a rhubarb plant!

Mary said...

I adore rhubarb. I remember my great grandmother making pie like this and I was the only kid in the family who would eat it. I also like a good old rhubarb compote. I'm craving now too.

Mary
www.ceresandbacchus.com

L Vanel said...

When my husband prepares a tarte (once yours figures out how easy itis to make the crust from scratch he'll be even more into the process) or any dessert for that matter, it is always the best I have ever tasted. Really. Always. Because there is no self expectation built into the whole process (someone else did it), it was done by someone I love with all my heart, and it involves a dedication we always appreciate in our better halves. Rhubarb. A stalk that was very present in my youth. I adore it.

Mimi said...

Cyn, that pie went fast. I'm sorry you've had a grueling day.

Fiona, he sews buttons on, too.

Katie, you must post that recipe!

Lydia, that darned rhubarb grows rampant at our house. I have to admit, after living in an urban area for so long, I did not know what it was when we moved here.

Hmm, rhubarb compote! Mary, that sounds promising.

I know what you mean, Lucy. If I did not like puttering around the kitchen so much, I would ask my husband to make every meal.

Eileen said...

That's a beautiful looking pie Mimi, I usually make a strawberry rhubarb pie myself, I've never baked just a rhubarb pie before.

It's a rainy day here, but alas, I have no rhubarb here.

Eileen

Christine said...

Fantastic!! I've got to try this!

Callipygia said...

oh my how I love rhubarb pie- hard to not salivating! Welcome back.

Mimi said...

Eileen, that sounds good, too. I've got a great rhubarb cake recipe but I dare not make it. I would eat the whole thing.

I'm going to try it with fructose and Splenda, Christine. We have tons of rhubarb.

Thanks, Callipygia, I am still in recovery mode...

raliceruth said...

your directions were "place sugar in bowl and pour sugar..."

Mimi said...

Thanks for pointing that out, RR. I will change it. jet lag, I guess.

Jann said...

My mom used to grow rubarb~ and so did my mother-in-law. Today, I make a "rubarb cream pie" and memories of both women are stirred!I couldn't imagine early summer without a piece of rubarb pie.....

Toni said...

My husband never baked, but he taught me most of what I know about cooking. We used to grow rhubarb when I was growing up. This post brings back so many wonderful memories - thanks!

FrenchGardenHouse said...

My Grandmama used to make Rhubarb just for me. Your Pie looks and sounds delicious! hmmmm...I am going to come back and read all your posts about Paris.

I can't go this year, so I am going to really enjoy it thru you!

thank you so much for sharing.
Lidy

Terry B said...

Regarding Toni's comment, I think [primarily, at least] men are more cooks than bakers. I know I am. But enticing treats like this one keep coaxing me to try my hand at a little more baking.

christine said...

That is one delicious looking pie! How nice for you to have a husband who cooks. :) BTW, you've been nominated once again for the thinking blogger award. ;)

ParisBreakfasts said...

SOunds scrumptous!

Carole said...

Thanks for popping over to carole's Chatter. Cheers