"Recipes are meant to be shared"...Ann Thibeault

Thursday, February 24, 2011

Rhubarb Pie - A Taste of Spring



Until yesterday I would have said that winter was just a memory.  
Spring was definitely here.  


Cherry Blossoms  were out in Victoria, and,  around here,  gardens were starting to bloom with some of the earlier flowers, like crocus and snow drops have been out for weeks.

Winter was definitely back yesterday.  Victoria had its first major winter storm. 

  It snowed  here all day yesterday and we are expecting 
more today. 

 
I wanted to bring the feeling of spring back so I pulled my one remaining bag of last year's rhubarb out of the freezer and baked a rhubarb pie.

I love Rhubarb Pie.


Rhubarb Pie

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.




8 comments:

  1. This looks like an absolutely perfect rhubarb pie!!

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  2. Arctic area definietly came back with a vengeance!!!!! But we can think of Spring, dream of Spring and cook with Spring tones:D

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  3. Growing up in the north, rhubarb was pretty common in the home gardens aaround our little community and I developed a taste for it raw but even more so in pies. I like strawberry rhubarb pie even more.

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  4. Ann, I have always been a purist about my favorite rhubarb pie (no eggs), but yours looks so good, I think I will give it a try.

    I think I have 4 bags left in the freezer.

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  5. Oh, boy do I love rhubarb pie! Unfortunately, no one else in the family except my parents and FIL share my fondness for rhubarb. I need an excuse to make one as lovely as yours~

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  6. That pie plate sends this over the moon! I so enjoy your blog and honestly you are an inspiration!

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  7. Anne,
    I just saw some rhubarb in my market today and I was hopeful that spring is on its way.
    It's been a long cold snowy winter here on the east coast.
    Best regards,
    Stacey

    ReplyDelete

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