french vanilla rhubarb pie

gerrilf avatar
By Gerri Frank
from North Central, OH

This is a twist on the usual Rhubarb pie but does not have the tangy bite. It is more like a custard type pie. Delicious. The pie crust recipe is my mothers recipe and it makes 5 single crusts. I usually double this and freeze dough balls in ziplock bags- two per bag to pull out, let thaw to room temperature and then roll out and use.

serves 8 slices
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For french vanilla rhubarb pie

  • 4 c
    cut rhubarb, fresh or frozen
  • 1 c
    sugar
  • 1/3 c
    packed brown sugar
  • 1/4 tsp
    salt
  • 1/8 tsp
    nutmeg *optional
  • 1/2 tsp
    vanilla
  • 1/4 tsp
    cinnamon
  • 5 Tbsp
    instant (dry) tapioca
  • 1
    beaten egg
  • country pie crust ingredients
  • 4 c
    sifted flour
  • 1
    beaten egg
  • 1 Tbsp
    sugar
  • 1 tsp
    salt
  • 1/2 c
    water
  • 1 Tbsp
    vinegar
  • 1 1/2 c
    lard or 1 3/4 c. shortning

How To Make french vanilla rhubarb pie

  • 1
    Pie Crust: Blend flour, sugar and salt. Cut in shortening until particles are the size of peas. Beat egg, blend in vinegar and water. Sprinkle over flour, a TBS at a time, tossing with fork to mix together. Gather dough together in 5 balls. Wrap in waxed paper and chill. Freeze the ones you won't be using in ziplock bags. And roll out the one for the pie on a lightly floured surface. Filling: Mix all the ingredients in a large bowl. Pour into a 9" pie shell. Dot the top with 2 TB butter. Put a pastry top crust on and sprinkle with sugar. Bake at 400 degree for 45 minutes.

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