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Rhubarb Pie
We always looked forward to rhubarb pie when I was growing up. This is my mother’s recipe. It’s my favorite as it is quite tart and is wonderful warm with some ice cream. I never did develop a taste for those made with eggs or strawberries.
When I moved to the south in the early 70’s, I found that folks here knew nothing about rhubarb. I have baked dozens and dozens of this pie through the years, just to have friends sample it.
Preheat oven to 425 F
3/4 cup sugar
1/4 teaspoon salt
1/2 cup flour
6 cups rhubarb (2 1/2 pounds) cut into 1 inch pieces
2 tablespoon butter
Pastry for double crust 9 inch pie
Mix sugar, salt, and flour. Toss with the rhubarb pieces.
Pile into pie crust and cover with the top crust.
Cut some slits into top crust for steam to escape.
Bake 40 to 50 minutes, until a rhubarb is tender. Test with a knife stuck
through one of the slits.
Serve warm or cold, best served warm.
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