Rhubarb is not only one of our garden-inspired scents but also, one of our favorite types of pie fillings. Try the classic from Sweet Paul, serve it at your next BBQ and prepare to make plenty of new friends.
Instructions ForRhubarb Pie
pie dough or your favorite prepared 9" double pie crusts
1 ¼ cups white sugar
pinch of salt
6 tablespoons all-purpose flour
1 tablespoon butter
4 cups chopped rhubarb
HOW TO MAKE THIS RECIPE
Preheat oven to 450°F.
In large bowl, toss rhubarb with sugar, salt, and flour.
*If using fresh rhubarb, trim ends and cut lengthwise into 3/4" pieces. Remember—only the rhubarb stalk is edible. Be sure to trim the roots and leaves completely, as they are poisonous to humans.
Pour the mixture into pie shell and dot with small pieces of butter.
Cover with top crust and pinch edges. Brush dough with butter and sprinkle with sugar.
Bake for 15 minutes.
Reduce temperature to 350°F, and continue baking for 40–45 minutes, or until golden and bubbling.
Tips for Inspiration
The only thing that can make pie better? Ice cream! Be patient and wait until your rhubarb pie has cooled, then top it off with vanilla ice cream or another one of your favorite flavors.