Friday, May 30, 2014

rhubarb pie recipe!

Last weekend, being Memorial Day weekend, we obviously went to a BBQ.  It was definitely a fun time.  Watching the cousins play together so well reminds me how blessed I am.  Of course, going to a BBQ, I needed to bring something.  I brought two somethings, one was a quinoa salad with mint and lemon and it was really delicious, but what I want to share today is the other thing I made, rhubarb pie.

Now, I know that a lot of people are afraid of rhubarb.  I get it, it is tart!  Most recipes I see involve the combination of rhubarb and strawberries.  However, I grew up eating it every spring, and I still love it today.  In fact, my brother and I used to fill little cups of sugar and go outside to my mom's garden, pick a stalk of rhubarb, dip it in the sugar and munch away.  Last year I shared my recipe for rhubarb custard pie, this year it is straight up rhubarb pie, and it is delicious!

Rhubarb Pie

~4 cups chopped rhubarb
1 1/4 cups sugar
1/3 cup flour
1 tsp cinnamon
2 Tablespoons butter cut into little pieces
2 pie crusts for 9" pie plate (you can make your own, but I didn't have time so I used the old Pillsbury standby)

Preheat oven to 450 degrees.
Put 1 pie crust in 9" pie plate.
Mix sugar, flour, and cinnamon together.
Put about 1/4 cup of mixture on the pie crust in the pie plate.
Toss the rhubarb in the remainder of the sugar/flour/cinnamon mixture.
Pour the rhubarb/sugar mixture in the pie plate.
Place butter pieces on top of rhubarb.
Top pie with other pie crust.
Bake at 450 degrees for 10 minutes then turn heat down to 350 degrees and cook for an additional 35 minutes, or until crust is slightly browned.

The addition of the cinnamon was something new that I tried, and I really liked it.  I felt like just putting sugar and rhubarb in a pie crust, while delicious, needed a little something extra.  Oh, and you may want to put a baking sheet under your pie plate...mine decided to start oozing over the sides - yummy caramelly goodness!

What spring dishes are you making these days?


  1. Deliciousness in a pie plate. Tart, sweet and so yummy....and let me just say I am NOT A PIE girl but this pie? Worth every last calorie...and I would have another slice....just sayin! :)

  2. This looks amazing, Heather! I love rhubarb. I'm also intrigued by your quinoa salad with mint and lemon...yum. Thanks for sharing!

  3. This looks amazing! I love pies but I don't think I have ever had rhubarb. This has sold me. I must try it :)!

  4. I actually make a lot of quinoa salads, but this one is really simple. Cook about a cup of quinoa (make sure you rinse first!) add in fresh chopped veggies such as tomatoes/onion/cucumber. Add a handful of chopped mint. Make a dressing out of the juice of 1-2 lemons and some olive oil salt and pepper, pour over the salad, mix together. It is delicious!

  5. I don't think I've ever had rhubarb. I'll have to try it now!!

  6. Heather, I love rhubarb! And I make a rhubarb pie every summer that is a family favorite, but I am going to try this one too, it looks delicious! Thanks for sharing :)

  7. Your rhubarb pie looks and sounds mouthwatering. I've had strawberry/rhubarb pie but never just rhubarb pie and I can't wait to try it. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  8. What a beautiful pie! And delicious too! Thanks for hopping over to my site as a fellow rhubarb lover! I'll have some recipes for you soon!

    1. I am doing a month long link up for different fruits and veggies. It would be great if you would join us!


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