Rapturous over Rhubarb

After a long winter and a cold spring, rhubarb is one of the first fresh foods to poke its cheeky nodes skyward. Happily neglected, rhubarb thrives in the forgotten corners of our gardens and can be reliably anticipated in large quantities every spring at Farmers Markets. With luck though, you’ll have some in your own garden. Or, perhaps you have generous neighbours – or distracted, or even lazy ones, who don’t know what to do with their rhubarb patch. So much the the better. You can happily poach their rhubarb. Bottom line: get your hands on some.

Then, make this pie. Rapture.

1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream*
1 teaspoon vanilla
Pastry for a 2 crust pie

Combine brown sugar, white sugar and flour. In another bowl combine beaten egg, cream, and vanilla. Add this to the first mixture. Then fold in the diced rhubarb, which has been washed and not peeled. Place in pastry lined pie plate. Cover with top crust. Make steam slits. Bake in a hot oven at 450 degrees Farenheit for 10 minutes, then lower temperature to 350 degrees Farenheit for 25 to 30 minutes or until done.* can substitue evaporated undiluted milk for cream.

This recipe comes to us from “Generous Joe”  Robinsmith, who is one of the Kitchen’s best fans and kind of  a wizard in his own.

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.


  1. Jackie Chow says:

    Hey Vicki! As I told you at the market today I tried this recipe yesterday. Our family loved it! I just gave it 10 minutes extra in the oven, because the filling was still a bit runny. In our house we can’t have rhubarb pie without vanilla ice cream. Strongly recommended!
    Thanks for the recipe!

    • Thanks for posting your tip, Jackie! (Both about the extra time AND the ice-cream) Best of the season to you – rhubarb season, that is!


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