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Rhubarb pie

May 13, 2009

Nothing beats the taste of a pie made with fresh fruit.  This one is no exception.  During the throes of winter a rhubarb pie made with frozen rhubarb “gently” reminds us of spring, but a pie with fresh ingredients – WOW!

If you can get your hands on some fresh rhubarb, try this pie and resist the temptation to add other types of fruit – let the flavor of the pie plant shine through.

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RHUBARB PIE      9″ Lattice pie

Your favorite pastry dough for 9″ double crust pie
1 1/4 cups sugar
4 tablespoons flour or tapioca flour
1/8 teaspoon salt
4 cups sliced rhubarb
2 tablespoons butter

Preheat oven to 425°F.  Combine sugar, flour, and salt in a bowl and blend.  Add rhubarb and toss to coat.  Set aside and assemble crust, using half for the bottom crust. Roll out remaining half of pastry dough and cut lattice strips.  Fill lined pie pan with rhubarb mixture, dot with butter and make lattice top.  Crimp edges.  Bake for 10 minutes , then reduce heat to 350°F and bake for about 40 minutes more, until the crust is browned and the filling is tender.

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Quality control by Trace – he just can’t help himself!

10 Comments leave one →
  1. May 13, 2009 1:03 pm

    How funny! I was just about to make a strawberry rhubarb pie with lattice top. You beat me to it! But I’ll post mine anyway 🙂

    Ahhh, spring.

  2. May 13, 2009 6:04 pm

    O, Yum! I had my first fresh rhubarb crisp the other day at MIL’s house. My rhubarb hardly grew this year before going to seed! I’ll be getting some at the FM this weekend adn I am making this exact pie! 🙂

  3. May 13, 2009 6:49 pm

    Can I ask what kind of dog Trace is? That looks an awful lot like an Entlebucher nose to me!? If so, nice to meet another Entle out there!

  4. May 14, 2009 1:16 am

    Mmmmmm. Rhubarb. It is pretty much the only fresh fruit available here still, so the timing is perfect. I will definitely try this recipe this weekend – only 2 days away!!

  5. lizzylanefarm permalink
    May 14, 2009 2:58 am

    Look yummy. Next year our new plants will be ready to harvest. I could go down the street and “borrow” some of theirs….

    I haven’t thought about measuring butter like that since 6th grade home-ech class. Thanks for the reminder…

    K

  6. May 14, 2009 5:19 am

    Abbie, your pie turned out gorgeous – love the red!

    Gina, it so good and the first fruit of the year! Yum that crisp sounds good!

    Diana, Trace is an Australian Shepherd, but lots of people mistake him for a Bernese, since he is so big. I have never seen an Entlebucher around here, your dog(s) must be very rare.

    Mangochild, same here, berries are a ways off yet, at least local ones. Although the health food stores around here try to tell us California produce is “local”

    LLF, LOL on the butter thing, I really dislike putting butter in a measuring cup and then cleaning out the cup! I haven’t figured out how to convince my cow to conveniently package the butter in premeasured sticks yet!

  7. May 14, 2009 3:56 pm

    Gosh, I love rhubarb and we can’t grow it down here. The only time I had it was when I visited Northern Ireland, and they have “rhubarb tart” which is basically pie, and I had it every chance I could for “teatime.” Sooooo, good… yours looks fantastic!

    🙂 Robbyn

  8. Ness permalink
    July 3, 2009 1:28 pm

    I was searching for a rhubarb pie recipe with no strawberries, and your dog’s picture was just such a pleasant bonus! 🙂

  9. fadina permalink
    May 26, 2012 3:46 pm

    I’d like to know, did the pie with frozen rhubarb work out ok

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