Mom's Rhubarb Pie

Mom's Rhubarb Pie

“There's nothing like rhubarb to make a great dessert.”

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Springtime in Iowa means strawberries - and it also means rhubarb! Most people I know in Iowa have a patch of rhubarb in their garden. Here in Arizona, most don't even know what it is. When I went in search for rhubarb this May, I was told it was a holiday food. I thought the grocer meant Memorial Day. But apparently, the Produce Supervisor at my local Fry's meant Thanksgiving and Christmas. Well, to my surprise, I stumbled upon rhubarb in my local Fry's this week. And that meant it was time to make pie.

Prep Time: 15 min

Cook Time: 50-60 min

Servings: 8

Ingredients

For the Filling:

• 400 g Rhubarb, diced (3 cups)

• 2 Eggs, beaten

• 25 g Milk, (2 Tbsp) - (I used Soy Milk)

• 295 g Sugar, or Truvia Sweet Complete (1 1/2 cup sugar)

• 28 g All-Purpose Flour, or sub almond flour (3 Tbsp)

• 1/4 tsp Salt

• 1/4 tsp Nutmeg

• 1/4 tsp Cinnamon

For the Topping:

• 114 g Butter, (1/2 cup)

• 90 g Brown Sugar, (1/2 cup)

• 133 g Flour, (1 cup)

• 1/2 tsp Cinnamon

• 1/2 tsp Nutmeg

Preparation Steps

1. Place the rhubarb in a large mixing bowl. Add beaten eggs, milk, sugar, flour, salt, nutmeg and cinnamon. Stir together.

2. Pour the rhubarb mixture into an unbaked 9 in pie shell. Dot with 2 Tbsp butter.

3. Cream 1/2 cup butter and brown sugar. Cut in the flour. Sprinkle the crumb topping on top of the filling.

4. Cover the rim with a pie baking shield. Bake the pie at 350º F for 50-60 min.

NOTE: If the rhubarb is partly frozen, bake the pie about 70 minutes.

*This is a Sourdough Living original recipe.

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