While I was glancing through my great-grandmother’s recipe book recently, I came across a note in one of the pie recipes.
“This has been a favorite of my three children and me for many years,” it reads.
I stopped to think for a moment. Rhubarb never has been a vegetable that I’ve been fond of, but to be completely fair, it wasn’t one that I ever was forced to eat, either.
But this note made me think of my grandmother and my great-uncle Melvin.
The last time they were together, they wanted a rhubarb pie so badly that they checked every grocery store within a 15-mile radius of Derby.
Sadly, they didn’t find any rhubarb then — but rhubarb is in season now, so it’s a perfect time to try this family favorite.
- 1 1/2 cups sugar
- 3 tablespoons flour
- 1/2 teaspoon nutmeg
- 1 Tablespoon butter or Oleo
Blend above ingredients. Crack and beat two eggs, then add them to the blended mixture until it is smooth.
Pour mixture over 3 cups of diced rhubarb in 9-inch, pastry-lined pie pan.
Top with pastry cut in fancy shapes.
Bake the pie at 450 degrees for 10 minutes, then reduce the heat to 350 degrees and bake the pie an additional 30 minutes.
Frozen rhubarb instructions
If you are using frozen rhubarb, it must be thawed completely first.
Make sure to retain the juice because it adds flavor.
Add the sugar, flour, nutmeg, butter or Oleo and eggs to the thawed rhubarb.
Let set while rolling the pastry crust.