Spring vegetables and fruits are abundant in the farmers market that opened several weeks ago. Rhubarb and asparagus are two of my favorites and I try to prepare them in many ways while they are in season. I remember the huge rhubarb plants on the farm where I grew up and my grandmother baking cakes and pies with chunks of the bright red fruit that was way too tart to eat without the addition of a good amount of sugar. Her pies were my favorite and this recipe recently posted by Ann at Thibeault’s Table is as close to grandma’s recipe as I’ve ever found.
4 cups rhubarb, cut into 1/2 inch pieces
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoon flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into the pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake at 450 degrees on bottom shelf for 15 minutes. Reduce heat to 350 degrees and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
Thanks for this recipe, Ann. It brings back lots of wonderful memories for me. I like it
warm with a big scoop of vanilla ice cream. Just the way grandma served it.
Other rhubarb recipes you might enjoy are Strawberry Rhubarb Crumble Bars and Rhubarb Almond Tart. The rhubarb season is short so enjoy it while it’s here!