Today I am revisiting a favorite pie in our house. It's not quite rhubarb season yet, but I always have to make one on the first of March for my sweetie's birthday. Frozen rhubarb doesn't have the same effect as fresh but, after months of winter, that big burst of tart spring taste is pretty darn good. Rhubarb pie won the affections of my sweetie and jumpstarted my love of pie baking, so it seems appropriate to share this simple recipe and dream of spring.
Birthday Rhubarb Pie
double crust for 9" pie
4 cups fresh or frozen rhubarb, cut
2 cups sugar
3 T flour
2 T butter
1 T orange zest
1/2 t ground cinnamon
1/2 t ground nutmeg
-spoon cut rhubarb into bottom pie crust
-pour sugar over top of rhubarb
-sprinkle first orange zest, then flour, over top
-cut butter into small pieces and dot on top
-sprinkle with cinnamon and nutmeg
-top with crust, crimp and vent
-bake at 350 degrees for 70-75 minutes
(c) copyright March 2012
Pies and Aprons
Christine - I met Steve (or met again after a 25 year gap) at Peg Flannegan's a couple of weeks ago. He told me about Pie and Aprons. I'm finally visiting and on a Friday - pie day!
ReplyDeleteI'm just learning the art of the pie and will give your rhubarb a whirl. Happy Birthday to Steve.
ohgoodgolly this looks so delicious! My mom used to make something similar with a Muerbeteig crust...sort of a rich eggy piecrust. Wish I still had the recipe. Thanks for sharing yours...it's going on my Spring recipe list! :)
ReplyDeleteI found you through Kim's site, Today's Creative Blog. She suggested you make a pie crust tutorial video...I agree! Cheers!
this rhubarb pie looks delicious. :) thanks for sharing the recipe! :) xo heather
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