My mother-in-law grows the most amazing rhubarb plant. I mean, Oh my!, they are huge, plentiful, and hearty. If you’ve ever tried raw rhubarb you may wonder how anyone thought to cook with it?! It is very sour and never ripens sweet enough to eat plain. That is why all recipes or jams with the vegetable in it are cooked and usually contain a bit of sugar to sweeten its’ sour sass. My first experience with rhubarb was eating this pie, years ago. Ever since I developed a new love and try to sneak it in all sorts of baked goods. It is only available, in most stores, fresh during the summer months. So run! Get some fresh rhubarb, or go to Grandma Sharon’s I know she’ll gladly give you some, and make this pie. If you are hesitant at least try it in my strawberry rhubarb cobbler. Once you give it a try I know you will run back for more.

Made with Amore,

Elena and Sharon

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I love the color of the sticky bubbly sugar syrup that forms on the sides of the pie.

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One recipe of Grandma Rhea’s Pie Crust

Ingredients

4 cups of fresh rhubarb, cut in 1 inch slices

1 2/3 cups of sugar

1/3 cups of all purpose flour

1/4 teaspoon of salt

1 tablespoon of butter cut in small pieces

Instructions

  1. Preheat oven to 425 degrees F
  2. Prepare pie crust and set aside
  3. Combine the rhubarb, sugar, flour, and salt in a large mixing bowl
  4. Let sit for 15 minutes
  5. Fill the pie shell with the rhubarb mixture, dot with a butter pieces
  6. Place top crust on pie and make slits for proper venting
  7. seal sides of pie by pinch upper and under layers together with fingers
  8. Bake pie at 425 F for 15 minutes. Then turn down to 350 F and bake an additional 45 minutes

Yumm! Serve warm with ice cream!

If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.

Love, Elena

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Oh my, Rhubarb Pie!

Oh my, Rhubarb Pie!

  • Author: Elena
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 46 1x
  • Category: Sweet

Description

My first experience with rhubarb was eating this pie, years ago. Ever since I developed a new love and try to sneak it in all sorts of baked goods. It is only available, in most stores, fresh during the summer months. So run! Get some fresh rhubarb, or go to Grandma Sharon’s I know she’ll gladly give you some, and make this pie.


Scale

Ingredients

1 recipe of Grandma Rhea’s Pie Crust

4 cups of fresh rhubarb, cut in 1 inch slices

1 2/3 cups of sugar

1/3 cups of all purpose flour

1/4 teaspoon of salt

1 tablespoon of butter cut in small pieces


Instructions

  1. Preheat oven to 425 degrees F
  2. Prepare pie crust and set aside
  3. Combine the rhubarb, sugar, flour, and salt in a large mixing bowl
  4. Let sit for 15 minutes
  5. Fill the pie shell with the rhubarb mixture, dot with a butter pieces
  6. Place top crust on pie and make slits for proper venting
  7. seal sides of pie by pinch upper and under layers together with fingers
  8. Bake pie at 425 F for 15 minutes. Then turn down to 350 F and bake an additional 45 minutes

Notes

Serve warm with ice cream!