Tuesday, May 15, 2012

Pie # 37: Classic Rhubarb Pie

I love rhubarb pie. Unfortunately, I didn’t get to eat this pie because I baked it as a thank-you gift for Tom and Sheila for sharing their rhubarb with me. If you live in the Portland-area and haven’t been to their market yet, make sure you go as soon as they open for the season! June 1st – Thanksgiving Day, The Barn is open with all the fresh produce they grow on Sauvie Island.

Rhubarb Pie


6 cups chopped rhubarb
1 cup sugar
6ish tablespoons corn starch
Melted butter and raw sugar (for “beautifying” the top)

Prepare crust and keep in fridge until ready to roll out.

Combine corn starch and sugar. Mix in chopped rhubarb. Pour into unbaked pie shell.

Weave together lattice top (if desired) and brush with melted butter. Sprinkle raw sugar over butter just before placing pie into oven.

Bake at 400⁰ for 15 minutes. Lower temp to 350⁰ and bake for another 45-60 minutes or until crust is golden brown and filling is bubbling.

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