Old-Fashioned Rhubarb Pie Recipe
1-10 inch pie
- 1/4 cup white flour
- 1/2 teaspoon cinnamon
- 1 1/2 cups sugar
- Grated peel from one orange (or 1 tablespoon dried orange peel)
- 4 1/2 cups chopped rhubarb
- 1 egg
- Pastry for double-crust pie
- Combine flour, cinnamon, sugar and orange peel.
- Add rhubarb and egg and mix well.
- Line the bottom of your 10-inch pie plate with pastry.
- Add filling.
- Top with second pastry. Cut slits in the top to allow air to escape during baking.
- Cover edges of crust with aluminum foil to prevent over-browning.
- Bake at 425 F for 50 minutes to 1 hour.
- Remove from oven when your crust is lightly browned and the filling is bubbling.
Our rhubarb patch has plants from three sources: my mom and two of our neighbors. After just a couple of years the plants have taken hold and we harvest enough for several pies, muffins, rhubarb wine and jam.
Rhubarb is delicious and loaded with vitamin C and vitamin K. It pretty much grows like a weed once you get it in, so it’s worthwhile to try to track some down if you don’t already have a patch out back.
We made a Rhubarb Pie last weekend with our first harvest of the season. I know most people like to mix rhubarb with strawberries in a pie, but this recipe may surprise you. The addition of a little orange peel makes it delicious! Straight rhubarb pie needs a fair bit of sugar to balance the tartness of the rhubarb, but that’s OK, we only eat it a few times a year, right?