I don’t do that anymore. I think that may have been a challenge among friends to see who could eat the most raw rhubarb and not get a bellyache. Since then, I’ve learned how good it can really be when you sweeten it up just right.
Homegrown Rhubarb
I have rhubarb in my garden but my neighbor lady Mrs. Wagoner does too and, since she had an overabundance of it this year, she brought some to me knowing I would find a way to use it up.
She is actually the one who told me that she freezes extra in amounts she would put in a recipe and it’s good as fresh when you get it out to use in a pie.
So that’s what I did.
I made one pie with fresh rhubarb and froze the rest for future pies and crisps.
The pie recipe I have is one that I cut out of a newspaper insert a few years ago and it has served me well.
Pie’s are not my specialty so I’m very selective when I make one because I want it to be good. I’ve made this one several times and it’s foolproof and delicious!
First preheat your oven to 350F and gather your pastry ingredients.
Mix 1 1/2 C. flour with 1 tsp salt and 1 Tbsp sugar. Pour in 1/2 C. vegetable oil and 2 Tbsp milk. This recipe does require a deep dish pie plate and there’s still so much filling that, even with a deep dish, it will usually run over the edge so be sure to put it on a cookie sheet covered with aluminum foil for easy clean up.
You won’t be needing a rolling pin for this either. That’s one of the things I love about it. No messy flour on the counter top cleanup. Stir with a fork to mix together and transfer it to a deep dish pie plate.
Press the crust in plate with your hands till it’s evenly dispersed. Set aside while you make the filling.
For the filling, wash freshly picked rhubarb (is that beautiful or what?)
and chop into small pieces.
Combine 6 C. diced, unpeeled rhubarb, 2 C. sugar, and 6 Tbsp all-purpose flour in a large bowl
Then you can put it into the pastry and dot with 1Tbsp butter cut into small pieces or, as I did, just mix it in with the rest of the filling ingredients. I really don’t think it makes a difference. One would then have to ask, if it doesn’t matter, do you really need it at all? I don’t know but I put it in anyway.
For the crumb topping, mix 1/4 C chilled butter cut into small pieces
with 1/4 C Sugar, and 1/2 C flour
using a pastry blender, or two knives, till crumbly.
Then sprinkle on top of the filling.
The recipe says to bake for 1 hour or till browned and bubbly. I will tell you it takes longer than an hour. Maybe even up to 1 1/2 hour depending on your oven. So after the first hour, just start checking it periodically till it looks bubbly and a little browned.
This, topped with a scoop of vanilla or cinnamon ice cream is amazing! It made some people very happy at my house! Just sayin’.
No Roll Pastry:
- 1 1/2 cups all-purpose flour
- 1tsp salt
- 1 Tbsp sugar
- 1/2 cup vegetable oil
- 2 Tbsp 2%reduced fat milk
Preheat the oven to 350 F. Mix flour with salt and sugar. Pour in vegetable oil and milk. Mix well with a fork. Transfer to a deep dish pie pan and press with fingers to spread over the bottom and up the sides of the pan.
Rhubarb Pie Filling
- 6 cups diced, unpeeled rhubarb
- 2 cups sugar
- 6 Tbsp all-purpose flour
- 1 Tbsp chilled butter, cut into small pieces
Combine the rhubarb with sugar and flour. Spoon into the piecrust. Dot with butter.
Rhubarb Pie Topping
- 1/4 cup chilled butter, cut into small pieces
- 1/4 cup sugar
- 1/2 cup all-purpose flour
Mix butter, sugar and flour with a pastry blender or two knives until crumbly. Sprinkle over the rhubarb mixture. Bake 1 hour or until filling is bubbling and topping browned. Makes 10 small or 8 generous sized servings.
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