Rhubarb Pie - Grams Way
She used to say if I wanted runny rhubarb pie I would just make a bowl of sauce and use that ..lol! She was quite the character.
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- 1 1/2 c
- sugar, or more depending how tart your rhubarb is
- 5 - 6 stalk(s)
- rhubarb ( 5 cups ) depending on how big the stalks are.
- 4 Tbsp
- 1/2 tsp
- cinnamon ( optional )
- 1/8 tsp
- 1 Tbsp
- corn starch
- 1 1/2 Tbsp
- lemon juice
- 2 Tbsp
- unsalted, butter
- milk and sugar for crust (optional)
- 2 - 9
- inch prepared pie crust.
Measure out 2/3 cup of this mixture and sprinkle it over the bottom and inside of the crust dough in the pie pan, making sure not to get any on the rim edge of crust.
Spread the cups of diced rhubarb into the pie pan on top of the flour mixture. Add the corn starch to remaining sugar mixture and sprinkle remaining sugar mixture over rhubarb.
Sprinkle the lemon juice over the rhubarb, then dot with small squares of the butter. ( I added a few drops of red food coloring to the lemon juice ).
Cut a few slashes in the top of the pie to vent for steam. Brush the top with milk and dust with sugar. ( totally optional ).
I bake mine at 425 degrees for the first 10 minutes, reduce heat to 400 and bake until a thin knife slides through the rhubarb with ease.