R I C K ' S  R H U B A R B  P I E
Serving Size | 8 - 10
Source | Family Recipe

Rhubarb pie is a family favorite in the Edwards household. Anytime rhubarb season approaches, we're always sure to grab a few pounds to make my father-in-law's famous recipe. Now you can too! Hint: Really fresh rhubarb is essential and small stalks are the best! Rick's pie is made with homemade crust, since we haven't yet perfected that recipe, we used store-bought. Homemade pie crust recipe coming soon!

I N G R E D I E N T S (for 1 pie):

  • 3/4 C White Sugar
  • Pie Crust
  • 1 1/2 - 2 LBS Fresh Rhubarb
  • 2 Lemons or 2 TB of Lemon Juice
  • 2 - 3 TB Flour

P R E P A R E   T H E  F R E S H  I N G R E D I E N T S

  1. RHUBARB: cut the rhubarb into half-inch cubes
  2. LEMON: cut the lemons into quarters; squeeze the lemons to make 2 tablespoons of lemon juice

M A K E  the  R H U B A R B  F I L L I N G

  1. Place the cubes of rhubarb into a mixing bowl.
  2. Add the flour and sugar and toss it together.

P R E P A R E  the P I E

  1. Preheat the oven to 350 degrees.
  2. Make the pie shell or use store-bought crust; I used Pillsbury Pie Crust.
  3. Gently fit the dough into the bottom and side of the pie dish; be careful not to stretch or tear.
  4. Pour the rhubarb mixture into the pie shell.
  5. Drizzle the lemon juice over the rhubarb.
  6. Use the remainder of the pie crust to make a lattice top.
  7. Cover the pie with aluminum foil and bake for 30 minutes.
  8. Once the pie has cooked for half an hour; remove the foil, keeping only the edges covered.
  9. Continue to bake for another 30-40 minutes or until golden brown.

E N J O Y !