Wondering what to do with all that rhubarb in your yard?
My sweet old neighbor brought over some rhubarb and some handwritten recipes the other day, and this one is delicious!! Jake said it tasted a lot like his grandmother’s. 🙌 Hooray!
I have a new love for rhubarb and you just might too. 😉 Here’s the recipe:
Rhubarb Pie
First you need a pie crust in a pie dish. You can buy one at the store or make a super easy one that I use every time and LOVE. See the bottom of this post for the recipe.
For the filling you need:
2 eggs
1 cup sugar
2 Tbsp flour
2 Tbsp butter
1 cup heavy whipping cream
1/2 tsp salt
1 tsp vanilla
2 cups cut up rhubarb (preferably red, but green works too–it will be slightly more tart)
Beat eggs, sugar, butter, salt, flour, and vanilla until creamy. Stir in cream. Pour this custard mixture over the rhubarb.
Bake at 400 degrees for 10 minutes, then turn heat down to 300 degrees and bake for 45 more minutes or until filling is set (doesn’t jiggle much.)
Let it cool, then put in refrigerator for a few hours to help it firm up a bit more. Plus I think it tastes better that way too. That’s it! Enjoy. 🙂
Now for the easiest (and better-for-you) pie crust recipe:
No-Roll Pie Crust
I love that there’s no Crisco, no rolling out, and it tastes delicious too! My mom uses it for all her pies too. (It’s her recipe!)
You will need:
1 1/2 cup flour
1/2 tsp salt
2 Tbsp sugar
1/2 cup oil
2 Tbsp milk
Mix the flour, salt, and sugar together. Add the oil and milk. Crumble the dough with your hands and press into a pie dish, working from the center and gently pushing the dough up the edges. Poke holes into the crust with a fork (to prevent crust from bubbling while baking.)
Bake at 450 degrees for 8 minutes.
