It’s spring and time for your rhubarb harvest. Though some find this fruit a little bitter, it is the main ingredient in my dad’s very favorite pie. Add fresh strawberries and you also have yourself a delicious strawberry-rhubarb pie, which is a little sweeter and definitely a seasonal restaurant favorite as well.
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon (optional)
- 4-6 cups fresh or frozen unsweetened, sliced rhubarb
- Strawberries (optional), see below
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 stick cold butter
- In a large mixing bowl stir together sugar, flour, and cinnamon. Add rhubarb.
- Gently toss until coated. (If using frozen fruit, let mixture stand for 15 to 30 minutes or until fruit is thawed)
- Transfer rhubarb mixture to a 9 inch unbaked pie shell.
- Meanwhile, combine flour and brown sugar for the topping in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Crumble on top of rhubarb mixture.
- To prevent over browning, cover edge of the pie crust with foil.
- Bake at 375 degrees for 25 minutes for fresh fruit (5o minutes for frozen fruit). Remove foil, continue baking for an additional 20 to 25 more minutes for fresh fruit or 20 to 30 minutes for frozen fruit or until top is golden.
- Cool and serve!
If you are making a strawberry rhubarb pie use equal amounts of rhubarb and strawberries. I would recommend 3 cups of each.
For a creamier pie, you can add sour cream and eggs. Beat 1 1/4 cups sugar, 1 cup sour cream, 3 eggs and 2 tablespoons flour in a large mixing bowl until smooth. Fold in rhubarb. Pour rhubarb mixture into pie shell, top and bake as above!