Rhubarb Pie – Yum!!!

This particular recipe is from Recipes & Remembrances: Sutherland Community Cookbook and was contributed by Shirley and Pearl Virgil. This is my go-to recipe for Rhubarb Pie as it has never failed me yet! I will confess that I did use a Pillsbury pie crust because I had it in the fridge and did not want it to go to waste.

Rhubarb Pie

3 T. flour (I used whole wheat flour)
1 c. sugar
1 egg, beaten
2 c. rhubarb, chopped (I used 3-4 cups, I like rhubarb)
1 plain pie pastry

(I also added a teaspoon of cinnamon for something different. It was a good different!)

Mix flour and sugar. Add eggs and beat. Add chopped rhubarb; mix.

Pour into pastry-lined pan.

Cover with top crust or lattice.

Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees for 35 minutes longer. Cool.

You can cover the edge of the pie with foil if you think your edges are going to burn.

Sadly I think my rhubarb might be done. I hope to get one more picking out of it, but it wasn’t looking too wonderful on Sunday night. I was hoping to freeze some more of it and make some rhubarb bread.

I did get a batch of the Strawberry-Rhubarb Jam made (look in one of previous posts for a link to the recipe!) It looks awesome especially with the homemade bread beside it!

And yes I know. Nice gaps in the bottom of the jars. I am hoping the jam will drop, but I am totally thrilled all the jars sealed!

Thanks for reading! Have a great night!

Sharing is caring!