Easy Rhubarb Pie

Don't be afraid of this easy rhubarb pie. Even though rhubarb has a reputation for being sour, the recipe includes sugar, but rhubarb's tart taste is delightful on its own. Try it without ice cream or whipped topping, and you won't be sorry.

Rhubarb pie filling can be cooked before you add it to the pie shell, or it can be placed into the pie raw or frozen. Frozen rhubarb may be slightly watery, and raw rhubarb may require longer time in the oven. The following pie uses raw rhubarb.

Old-Fashioned Rhubarb Pie Recipe
Ingredients You Will Need:
5 cups rhubarb (chopped into small pieces)
1 ½ cups white sugar
4 heaping tablespoons of white flour
1 tablespoon butter
2 pre-made pie crusts

Mix the sugar and flour together. To keep the crust from getting soggy, sprinkle about a third of the mixture over the bottom crust. Pour about half of the remaining flour-sugar mix over the rhubarb, and mix until coated.

Finally, pour the coated rhubarb into the pie, and sprinkle the remaining flour-sugar mixture over it. Dot with butter, and add the top crust, using a pie bird in the center.

For a crisper crust, do not coat the fruit with the flour-sugar mix. Instead, pour about ?" of the mix onto the crust, dump the rhubarb pieces into the pie shell, and then sprinkle the remaining mixture over the top of the rhubarb.

Brush the top crust with milk, and sprinkle with sugar. Place the rhubarb pie on a cookie sheet, and pop it into a preheated oven. Bake for 15 minutes at 450 degrees Fahrenheit, and then reduce the temperature to 350 and bake for another 40 minutes. To prevent burning, cover the edges with foil during the last 15 minutes of baking.

Fresh Rhubarb Tips

• Never use rhubarb that has already gone to seed. Once the plant has gone to seed, the nutrients will all be sent up to the seed heads, leaving the stalk tasteless and bitter.
• Rhubarb leaves should not be eaten. The leaves of a rhubarb plant contain a chemical called oxalic acid, which is toxic.
• When baking rhubarb, make sure pieces are no larger than a one-inch cube.
• Refresh limp rhubarb with an ice-cold bath. Stand the stalks in a tall pitcher of ice water.