Rhubarb typically has a short season from April to June. My friend’s mom has been making Rhubarb Pie for years. When I saw it in her refrigerator, I couldn’t wait to try it and get the recipe to share. Rhubarb are eaten like a fruit though it is technically a vegetable. Don’t eat the leaves as they contain oxalic acid, which is toxic. Because rhubarb is very tart, it’s typically served with berries or sugar. I also didn’t know that in traditional Chinese medicine, rhubarb roots have been used as a laxative for several thousand years. Rhubarb is also high in calcium, vitamin K and antioxidants. If you haven’t tried it before, this pie is well worth the try.
8 to 10 servings
2 eggs, lightly beaten
2 tablespoons butter, melted
31/2 cups finely diced rhubarb (about 11/2 lb.)
13/4 cup granulated sugar
7 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 unbaked 9-inch pie shell
1. Preheat oven to 375F.
2. Combine eggs, butter and rhubarb in a large mixing well. Sift sugar, flour, cinnamon and salt into rhubarb mixture, mixing well. Spoon mixture into pastry shell.
3. Bake 50 to 60 minutes or until set. Let cool 10 minutes before slicing.