ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Rhubarb Pie: A Delicious Spring Treat

Updated on April 8, 2013

Rhubarb Pie: A delicious spring treat!

There was a time when the arrival of spring meant mom's delicious rhubarb pie. Those days are gone, and today we do not hear much about rhubarb pie.

Rhubarb is a fragile vegetable that does not lend itself well to mass production, long transit times to make it to the produce section of the supermarket. It is typically available only a short time and is very expensive, if you can find it at all. Perhaps this is why rhubarb fell out of popularlity along with the delicious rhubarb pie.

Today more and more people are growing vegetables in their backyards. Maybe it is time to bring back the rhubarb plant to our gardens and the deliciously pink rhubarb pie to our kitchen and dining room tables!

I found this recipe for rhubarb pie stuck inside a magazine that came from my Aunt Madaline's house. The magazine was dated November 1, 1959, so this newspaper clipping could have been in there a long time!

I did a little detective work to try to figure out something more about this vintage rhubarb pie recipe. On the back of the clipping is a grocery advertisement that lists 2 bars of Dial soap for 33 cents, a 7 ounce can of Pledge Wax for 89 cents and a regular size bottle of Joy for 39 cents. There is also an ad for a tv show called Johnny Midnight. According to Wikipedia, this show was only on the air one year, from January to December 1960.

If you can get your hands on some rhubarb, why not give this rhubarb pie recipe a try? It's mighty good!

Photo credit

Rhubarb Pie

Make the Pastry

You will need:

2 cups sifted flour

2/3 cup vegetable shortening

3 to 5 tablespoons of cold water

Sift the flour into a mixing bowl. Cut in the shortening until the mixture is crumbly. Mix lightly and sprinkle with cold water until the dough starts sticking together. Divide the dough in half.

Turn the dough out onto a floured board and press together. Chill in the refrigerator while you prepare the pie filling.

Rhubarb Pie Filling

5 cups fresh rhubarb, sliced (about 2 pounds)

1 1/3 cups sugar

1/4 cup flour

1 teaspoon grated orange rind

dash of salt

To make the filling, combine all of the ingredients and mix thoroughly.

Assemble the Rhubarb Pie

Roll out each half of the dough to make a circle that is 1/8 inch thick. Line a 9-inch pie pan with one of the pastry circles. Fill with the rhubarb pie filling and dot with about 1 1/2 tablespoons of butter.

Cut a design in the second pastry circle for the top crust, or cut into strips to make a lattice top. Arrange this over the filling. Trim and flute the edges of the pie.

Bake at 450 degrees for 10 minutes, then reduce the oven temperature to 350 degrees and bake for 40 minutes more, or until pie is golden brown and bubbly.

Serve rhubarb pie a la mode with a scoop of vanilla ice cream.

Rhubarb Pie Poll

Do you like rhubarb pie?

See results

More Great Rhubarb Recipes

If you are looking at a bumper crop of rhubarb this season, you might want to pick up a cookbook or two, with plenty of delicious rhubarb recipes. It's not just for pie, you know! Rhubarb is a versatile vegetable that can be made into preserves, cakes, muffins and all kinds of scrumptious dishes.

Rhubarb: More than Just Pies
Rhubarb: More than Just Pies

This rhubarb cookbook includes 150 recipes for old favorites and new treats. Includes information for cultivating and growing rhubarb in the garden.

 

The Joy of Rhubarb

The Joy of Rhubarb: The Versatile Summer Delight (Fruits & Favorites Cookbooks)
The Joy of Rhubarb: The Versatile Summer Delight (Fruits & Favorites Cookbooks)

More than 200 recipes for rhubarb ice cream, soups, salads and more will put fresh zip into your meals!

 

Rhubarb Pie Poll

Does rhubarb grow in your area?

See results

Life's Little Rhubarb Cookbook

Life's Little Rhubarb Cookbook: 101 Rhubarb Recipes (Cooking at Its Best from Avery Color Studios)
Life's Little Rhubarb Cookbook: 101 Rhubarb Recipes (Cooking at Its Best from Avery Color Studios)

Wonderful rhubarb recipes...101 of them...everything from breakfast to main course to dessert, soups, salads and everything in between. Discover many new and interesting ways to prepare rhubarb.

 

Rhubarb Pie Filling

If you do not want to make your own rhubarb pie filling, then you can purchase it already made. Just empty one of these jars of filling into a pie crust and bake for a delicious, old-fashioned dessert that is sure to delight your family and friends.

Rhubarb Pie Filling, 32 fl. Oz.
Rhubarb Pie Filling, 32 fl. Oz.

Enough filling for a 9-inch pie.

 
Amish Pie Filling Strawberry/Rhubarb - TWO 32 Oz Jars
Amish Pie Filling Strawberry/Rhubarb - TWO 32 Oz Jars

Amish-made strawberry-rhubarb pie filling.

 

Rhubarb Pie Straight to Your Door

If you would prefer to have your pie already made, you can get this one shipped straight to your door. It arrives frozen, packed in dry ice in a styrofoam cooler.

How to Make Rhubarb Pie Filling

Watch as this Mom demonstrates how to make rhubarb pie filling. It's so easy!

Do you like rhubarb pie? Do you have a favorite rhubarb recipe? - Do you grow rhubarb in the garden? What is your favorite way to eat rhubarb?

    0 of 8192 characters used
    Post Comment

    • Brandi Bush profile image

      Brandi 5 years ago from Maryland

      I've always heard that rhubarb pie is delicious, but I've never tried it. It sure looks good in this lens! :)

    • profile image

      anonymous 5 years ago

      I love rhubarb pie! Not too many places make it, though. :-( Guess I'll have to try your recipe if I want some! :-)

    • Paul Ward profile image

      Paul 5 years ago from Liverpool, England

      Also delicious as a crumble

    • profile image

      quickmealhelp 5 years ago

      I love rhubarb pie and wish I had a piece here right now. ;) Thanks for a well-written, organized lens!

    • profile image

      DebMartin 5 years ago

      Okay, it's January and I'm drooling. Fortunately the rhubarb I grow freezes well. I think it's time for a pie!

    • Travel Shepherd profile image

      Michael Shepherd 5 years ago from Ennis, Co. Clare, Ireland

      Yes, this lens brought back my childhood in Oregon, USA. We had a row of just a few feet but there was always plenty of rhubarb for an occassional pie. It took me years, I must have been about 10, before I knew why my uncle always asked, "Do you think the rain will hurt the rhubarb?"

      Since I have lived the last 10 years on a dry Greek island, I choose rhubarb whenever it is available in my travels.

      Cheers,

    • profile image

      anonymous 5 years ago

      enjoyed your tribute to the rhubarb recipe, hard to find someone to make it right, its usually too tart for me.

    • Gerald McConway profile image

      Gerald McConway 5 years ago

      My father used to make this and rhubarb preserves every year after visiting out uncle upstate. Lots of memories coming back with this lens, great stuff!

    • Joan Haines profile image

      Joan Haines 5 years ago

      I love rhubarb, and since I like easy ways to make things, I usually cook it up as a sauce by adding sugar and cinnamon to chopped rhubarb in a saucepan. I cook it until it's soft, then use as a hot rhubarb sauce over ice cream!

    • Dianne Loomos profile image

      Dianne Loomos 5 years ago

      I planted rhubarb when we moved into this house. Love Rhubarb pie. In fact I still have enough rhubarb from summer in my freezer to make a pie! Gotta do that soon. Never heard of adding orange rind to the filling.

    • Virginia Allain profile image

      Virginia Allain 5 years ago from Central Florida

      I grow rhubarb in my New Hampshire garden. It's up early each spring. Reminds me of my mom's rhubarb-strawberry pie. I use my rhubarb to make rhubarb-strawberry crumble and sometimes a crisp.

    • Nancy Hardin profile image

      Nancy Carol Brown Hardin 5 years ago from Las Vegas, NV

      I don't love Rhubarb Pie, but I love your writing. Your lenses are always well organized and interesting.