Rhubarb Pie is my all time favourite pie. So I'm always excited for the first rhubarb of the season.
I baked two rhubarb pies yesterday using the same recipe I've been using for over 30 years.
It is Madame Benoit's recipe and I've yet to find another rhubarb pie recipe that is better than this one.
I'm a purist when it comes to Rhubarb Pie.
Rhubarb only no other fruit allowed.
Topped with whipped cream for dessert last night
and
minus the whipped cream for breakfast this morning.
Rhubarb Pie
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Source: Madame Benoit Cooks at Home 1978
4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
===========
Source: Madame Benoit Cooks at Home 1978
4 cups rhubarb, cut in to 1/2 inch pieces
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
Mouth-watering! I love rhubarb. My mother used to make a rhubarb sauce to pour over cake or ice cream. Yum!
ReplyDeleteKaren
Ladybug Creek
I kid you not! Next April, plan on coming down for the American Pie Council contest and enter this pie. It looks wonderful. Wish I could taste it. This was my second year judging and I know I can do better than some of the entries. I really think I will enter next year.
ReplyDeleteI love rhubarb too! I must bake with it soon, and since I'm the only one who likes it...I get it all! =) Pie sounds wonderful!
ReplyDeleteI can personally vouch for this perfect pie...it is fabulous! I adore it!
ReplyDeleteI still have some rhubarb stashed in the freezer!
Gorgeous pics Ann!
Just bought some today! :) I'll have to try this version- it's actually very similar to the one I've been making for years. Yours looks gorgeous!
ReplyDeletexoxo Pattie
Rhubarb has been my favorite since I was little. I remember mt grandmother assigning me the job of watching the pies cool! I have no idea what I did to receive the honor!
ReplyDeleteI am always happy to enjoy a slice of rhubarb pie!
Our farmers market opens next week and I know I will see rhubarb everywhere. Your pie looks wonderful, Ann, and I'm going to make it soon. I agree, no other fruit.
ReplyDeleteoh, yeh! YUM!!
ReplyDeleteCan you believe I have never had rhubarb?
ReplyDeleteMust remedy this, espeically as much as I like tart pies.
I have all her cookbooks since I'm Montreal.
ReplyDeleteI just wanted to report an error on the recipe, it actually calls for 1/2 tsp of Almond extract !
I have used it for 30 years and it is indeed a fabulous pie, my husband's favorite!
Chris, you are right. But I've never cared for almond extract so I have made this pie for almost 40 years with vanilla extract.
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