Spring vegetables and fruits are abundant in the farmers market that opened several weeks ago. Rhubarb and asparagus are two of my favorites and I try to prepare them in many ways while they are in season. I remember the huge rhubarb plants on the farm where I grew up and my grandmother baking cakes and pies with chunks of the bright red fruit that was way too tart to eat without the addition of a good amount of sugar. Her pies were my favorite and this recipe recently posted by Ann at Thibeault's Table is as close to grandma's recipe as I've ever found.
Rhubarb Pie...from Thibeault's Table
4 cups rhubarb, cut into 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoon 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 the pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake at 450 degrees on bottom shelf for 15 minutes. Reduce heat to 350 degrees and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
warm with a big scoop of vanilla ice cream. Just the way grandma served it.
Other rhubarb recipes you might enjoy are Strawberry Rhubarb Crumble Bars and Rhubarb Almond Tart. The rhubarb season is short so enjoy it while it's here!
That is a gorgeous looking pie, and I am sure tasting rhubarb pie! The pictures of your farmer's market are gorgeous too! My parents used to grow rhubarb growing up in their garden. Joni
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ReplyDeleteThe pie looks outstanding and I love it. I knew the location of nearly every rhubarb plant in the community I grew up in, so we could occasionally harvest a stalk to eat raw. I've tried unsuccessfully to grow it here in the hot South although I understand some varieties will make it.
ReplyDeleteWhat a great pie! Wish we had a farmer's market open now with rhubarb like that. I planted rhubarb last year, but it's as green as grass.
ReplyDeleteGarrison Keiller and I thank you for this recipe! I prefer my rhubarb pie without strawberries. This looks like a winner. Now if I could just get my crust to look like the picture!!
ReplyDeleteOn my, those asparagus look delicious! I always overbuy both asparagus and rhubarb as I'm fearful I won't get enough before they disappear from the fresh markets.
Thanks!
Best,
Bonnie
Darn, I wish we had a local farmers market close to us. I'd be in there every day.
ReplyDeletePie looks very good. Haven't ever had rhubarb.
Yummo!! I made this this past Sunday!! It was fabulous!
ReplyDeleteI have never tried rhubarb but this pie looks very delicious. I would love to try. Thanks for sharing.
ReplyDeleteCathy, do you know that I don't ever remember eating rhubarb pie? But after seeing this, I think I might have to try it. Great shots of your farmer's market. I love to go there.
ReplyDeleteXO,
Sheila :-)
That pie is GORGEOUS!! I had never eaten rhubarb pie until my parents moved to the Hudson Valley when I was 12 and a neighboring farmer's wife served me some when I visited with her kids- it was love at first bite! I remember getting the recipe and buying rhubarb myself at a farm stand to make the pie for my parents. This is almost identical to that pie and still one of my favorites- both for the taste and the memories
ReplyDeletexoxo Pattie
Cathy, you did Madame Benoit proud. Her Rhubarb Pie recipe is the best. Your pie is beautiful and your crust... all I can say is WOW!
ReplyDeleteI love the market photo.
Ann
BEAUTIFUL!!! pie, I have never made rhubarb pie without strawberries or peaches. This is a must try. I also like the rhubarb almond tart. Three Yummy recipes on one post.
ReplyDeleteGeri
how delicious and beautful this rhubarb pie look. It makes my mouth water...
ReplyDeleteBeautiful....I have not seen rhubarb yet but when I do a pie is definitely in order.
ReplyDeleteCarol
Fabulous, Cathy. I have my mother's recipe ready to post, but I keep getting distracted by other rhubarb recipes!
ReplyDelete(Love that photo of the market with all that rhubarb!)
Such a beautiful pie. I would love some.
ReplyDeleteCathy your pie looks so wonderful! Ann's recipe was my first taste of rhubarb pie...I can not imagine eating any other. It is perfection as far as I am concerned!
ReplyDeleteYour pics and crust look magnificent!
Be bop a re bop..rhubard pie!! I love it!! Would gladly eat a slice with you. Come down to Orlando in April and enter it in the Great American Pie contest. Looking like that (I am a judge, you know...ha ha) you would certainly be in the top slots.
ReplyDeletefor some reason i see myself sitting on the patio at sunset eating this with a big scoop of ice cream. gosh, if that isn't heaven i don't know what is!
ReplyDeleteThat pie looks amazing! I cannot believe I have never tried rhubarb pie. Thanks for the wonderful recipe. I have no excuse not to try it now.
ReplyDeleteSuch a beautiful pie! I love the color of the rhubarbs gave to the pie.
ReplyDeleteBoth rhubarb and asparagus are also favs of mine! The rhubarb pie looks wonderful - the recipe is almost identical to the one Mom made except for the weaved crust. Tastes delicious!
ReplyDeleteYour pie is gorgeous! I have been so darn busy this week at my kid's school, I haven't had any time to use my rhubarb from the market. Hopefully, I'll get to use it this weekend. :)
ReplyDeleteThat's the way I like it too - tart and with vanilla ice cream. Your crust looks beautiful!
ReplyDeleteRhubarb pie is the best and yours looks delicious! I've made it once this spring and after seeing yours, I will have to do so again, especially with the mix of sugars. Thanks for the recipe!
ReplyDeleteLate Spring is an amazing time at the farmer's market. The rhubarb pie looks divine. I have never prepared rhubarb but, I have it enjoyed it prepared by others and it's delicious.
ReplyDeleteGorgeous Cathy! My mother used to make a wonderful rhubarb Cream Pie when I was a kid. I loved that pie-haven't had any in years.
ReplyDeleteBookmarked!
It looks delicious and beautiful. I love the flakey crust.
ReplyDeleteWhat a gorgeous pie. That flaky crust caught my eye immediately. I know this one tastes as good as it looks. Have a great day.
ReplyDeleteThough I am not a rhubarb fan, your pie looks amazing. I am hoping to visit the Beaverton Farmer's Market this coming Saturday.
ReplyDeleteWould love to cook some rhubarb this year! The pie looks amazing!
ReplyDeleteKathy this brings back so many delicious memories for me! My grandmother also made rhubarb pie. Yummy! Your pie is fabulous. Even has a latice top! WOW!
ReplyDeleteI would love a big slice with vanilla ice cream.
Yvonne
Fantastic pie. I am a big fan of rhubarb, I think it is underapprecitated. Great job!
ReplyDeleteCheers!
I am going to make this pie!! It looks scrumptious. And the ruhbarb at the market looks absolutely gorgeous. Thanks for passing the recipe along.
ReplyDeleteI absolutely adore rhubarb so thank you for this delicious recipe...Happy weekend, xv.
ReplyDeleteGreat recipe, and thank you for sharing it.
ReplyDeleteThe rhubarb stalks in the photo at the Market
look amazing.
What a picture-perfect pie, Cathy. I must try this version - it sounds excellent!
ReplyDeleteOh, this looks so good! My rhubarb plant is getting some big stalks... I'm going to print this recipe out right now! Great Farmer's Market shot!
ReplyDeleteRhubarb is showing up by the loadful at our market now and this pie looks so delicious! I'll try it, add it to my list of fruit pies for summer.
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