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Minnesota Baking: Rhubarb - Easy Self Crusting Pie

Updated on November 6, 2016

Pie Separates into Layers

Preheat oven to 400 degrees F.

To make one pie, you will need

3 cups chopped rhubarb

3 eggs

Beat the eggs, add the rhubarb and set aside.

Mix the following flour mixture in a bowl:

1 1/2 cups sugar

3 Tablespoons flour

1/2 teaspoon ground nutmeg

Add the flour mixture to the eggs and rhubarb mixture. Pour into pie plate.

The original recipe says to put 2 pats of butter on top of mixture in pie plate. but I used spray butter instead and coated the top of the pie evenly, then I placed it in my 400 degree oven. I set the timer for 10 minutes and reduced the temperature to 350 degrees. The pie is nearly done when you can smell it.

Bake 10 minutes at 400 degrees F

then 30 minutes at 350 degrees F

Stir Well

Stir so that all the rhubarb is coated with the flour/egg mixture.

Identifying Rhubarb

See the stalks. They are red and sour. You cannot eat the green leaves. The leaves are not edible.The reason being that the leaves contain oxalic acid which is not good for you. The leaves can be used to cast concrete crafts. Apparently some people take the leaves and pour plaster on them and the impression is quite interesting. They use them for garden stones.

Rhubarb

Rhubarb grows outside. In the spring, it is one of the first plants to grow. When you cut the rhubarb, try not to damage the roots. Try to use young sprouts. Older sprouts will be hard, or woody, and will not soften as well during baking. The flavor of the older stalks isn't quite as flavorful. Young, red stalks are best.

How About You?

Do you grow rhubarb in your yard?

See results

Substituting Canned Rhubarb Pie Filling for Fresh Rhubarb

I purchased some cans of pie filling from Walmart the other day and I am going to substitute the can of pie filling for the 3 cups of rhubarb. I am not going to change anything else in the recipe. It may be a little sweeter, but on the other hand, the recipe on the can says to add sugar, so it may end up just right.

I have not been very satisfied with the consistency of the pie made with the canned rhubarb. It gets very runny and doesn't thicken very well. The last batch I thickened with a package of strawberry jello, which seemed to work somewhat.

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