I had a giant Rhubarb plant in my backyard growing up and no joke, my Dad and I would pull the stocks out and chew on them right there in the sun, I love that extra sour flavor! The sourness of rhubarb is what makes it so amazing in desserts, and this makes me kind of a purist, like, I don’t want strawberries trying to sweet up my sourness! Which isn’t to say I would turn down a rhubarb dessert in any form. This is my #1 – the recipe came from my kitchen genius mother in law. It comes out amazing EVERY TIME and it sets up perfectly so there is zero sog or ooze, and there’s plenty of tartness with the sweet to make it just a rhubarb lovers dream.
Double traditional pie crust – ours is easy and delicious and you can find the recipe here. 9″ pie pan – (I made this one in a deep dish pie crust and used 5 heavy cups rhubarb)
I make a lattice with the top crust, but you can just lay it on with vents or put cut-outs in the top crust. You could even do a streusel top!
4 cups fresh chopped rhubarb
3/4 cups brown sugar
3/4 cups sugar
1/3 cup flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)
2 eggs well beaten
1-2 Tablespoons butter
- Preheat oven to 425 degrees
- Roll half your double crust into a 9″ Pie pan (but a deep dish would work if add more rhubarb) Pinch the edge into a ridge and put in the fridge while you prepare your filling.
- Combine the rhubarb, sugars, flour, spices and salt in a large mixing bowl and stir it up to get the rhubarb covered.
- Pour the beaten eggs over the filling and spread out pieces of the butter on top.
- Roll out your other crust and either lattice it, do some cut outs, or just lay on top with some vents. Pull the edge of the top crust into the ridge of the bottom crust so it’s one big ridge then crimp it how you would like.
- If you would like you can do an egg wash on the crust, but I just spray it with water and sprinkle some raw sugar.
- Put your pie in the hot oven for 25 minutes then take out and tent it with foil and reduce oven to 350. Bake at 350 for another 50-60 minutes – it seems like forever, but this is the trick to getting it to set up so perfectly every time and it caramelizes the rhubarb for incredible flavor.
- I think this pie is amazing on it’s own, but I’m also not mad at it a-la-mode with some fresh salted caramel.