Rhubarb Pie (A Golden Oldie)

6
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"Loving rhubarb desserts as we do, our Family Favourites Cookbook collection is filled with a good many rhubarb desserts. This golden oldie from the turn of the century has to be one of our favourites! While I usually use my No Fail Madam Benoit pastry recipe 7850 I am posting from the original recipe which includes a pie pastry used to make this delicious pie."

Original recipe yields 6 servings
OK
  • PASTRY

Nutritional

  • Serving Size: 1 (259 g)
  • Calories 784.9
  • Total Fat - 41.7 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 111.7 mg
  • Sodium - 492.8 mg
  • Total Carbohydrate - 94.4 g
  • Dietary Fiber - 2.5 g
  • Sugars - 54.1 g
  • Protein - 9.1 g
  • Calcium - 272.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.1 mg

Step 1

Prepare pastry or use pasty of choice. For pastry - in a large mixing bowl,flour,salt and baking powder using a whisk to mix

Step 2

Cut in lard mixing to resemble coarse crumbs.

Step 3

Add milk, mix until dough forms into a ball adding enough flour to make for a soft dough

Step 4

Preheat oven to 350 (I preheat and bake at 425 for 10 minutes - lower and bake at 350 for another 40 minutes or until golden brown)

Step 5

Cut rhubarb in 1 inch pieces, place in large bowl cover with boiling water for about 5 minutes - drain well.

Step 6

In large bowl combine rhubarb, sugar and water. Sprinkle flour or tapioca over mixture. Add 2 well beaten eggs. Mix well.

Step 7

Sprinkle bread crumbs on bottom of unbaked pie shell to prevent a soggy bottom. Pour filling into pie shell, dot with butter and place top crust on pie crimping edges, make vents or piece top with fork to allow steam to escape.

Step 8

Bake at 425 for ten minutes, lower heat continue baking for another 40 minutes or until filling is bubbly and top is nicely golden brown

Tips & Variations


No special items needed.

Related

Luvcookn

We shared this wonderful pie with family and friends and they all loved it! Used a white variety of rhubarb from our garden. Only the bottoms of the stalks are red. Made as directed with only one change. Used more rhubarb as my pie dish is big. The flavour is the pie is tart/sweet which we love. Thank you Gerry for another of your great desserts! Made for Billboard Recipe Tag.

review by:
(29 Jun 2015)