iN Season: Rhubarb pie recipe
In your gardens and at the farmers markets right now you will see this tart, ruby red beauty.
Because of its mouth puckering tartness, it is usually used in desserts with added sweetness to bring out its glorious flavour.
This easy pie is absolutely delicious and is a unique addition to your regular fruit pie repertoire. This is the perfect dessert to celebrate spring and the first growth in your garden.
Mom’s Rhubarb Pie
4 cups rhubarb
1 tsp baking soda
1 Tbsp milk
1 1/2 cups sugar
1/3 cups flour
1 Tbsp butter, room temperature
1 unbaked pie shell plus pastry strips to create lattice top (optional).
Pour hot water over rhubarb in a large bowl, stir in baking soda and let sit. In mixer beat together eggs, milk, flour, sugar and butter. Drain rhubarb and add to mixer to just combine.
Pour filling into unbaked pie shell and arrange lattice topping.
Bake for 1 1/2 hours at 350° degrees on oven rack (one below middle).
Let cool and enjoy with vanilla ice cream or gelato!
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